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How to make Chorizo, mushrooms and brie on sourdough

Yield = 12
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 200g brown mushrooms, halved
  • 1 garlic clove, crushed
  • 1 tablespoon olive oil
  • 2 chorizo sausages, thinly sliced diagonally
  • 12 slices Coles Bakery Stone Baked by Laurent Multigrain Sourdough Vienna*
  • 100g brie, thinly sliced
  • Baby rocket leaves, to serve
  • Basil leaves, to serve

Rocket and basil pesto

  • 40g baby rocket leaves
  • 1 cup basil leaves
  • 1 garlic clove, crushed
  • 1/3 cup (25g) finely grated parmesan
  • 1/4 cup (40g) pine nuts, toasted
  • 1/4 cup (60ml) extra virgin olive oil

Method

  • Step 1 To make the rocket & basil pesto, process rocket, basil, garlic, parmesan and pine nuts in a food processor until finely chopped. With the motor running, add oil in a thin, steady stream. Season.
  • Step 2 Heat a barbecue grill or chargrill on medium-high. Combine the mushroom, garlic and oil in a bowl. Season. Cook mushroom mixture on the grill, turning occasionally, for 3-5 mins or until the mushroom is golden brown and tender. Transfer to a bowl.
  • Step 3 Cook the chorizo on the grill for 1 min each side or until caramelised. Add to the mushroom mixture in the bowl. Cook the bread on the grill for 1 min each side or until lightly charred. Transfer to a serving platter.
  • Step 4 Arrange brie over the bread. Spoon over chorizo mixture. Top with rocket and basil. Drizzle with pesto. Season.