SAMFA Braai Bruschetta

Serves 4


  • 8 slices bread of choice (ciabatta & sourdough work well)
  • 2 shallots, finely sliced
  • 2 cloves garlic, minced
  • 250g baby button mushrooms, sliced in half
  • 250g portabellini mushrooms, sliced
  • 1 cup / 125g Gruyere cheese, grated
  • Olive oil
  • Salt and pepper, to taste
  • Fresh parsley, for serving


Preheat the braai.

  • Brush the slices of bread with a little olive oil and toast on the braai until golden brown on both sides. Set aside.
  • In a cast-iron pan directly on the braai heat a drizzle of olive oil. Add the shallots and cook until tender and starting to caramelise. Add the garlic and cook for a minute.
  • Add the sliced mushrooms and cook stirring occasionally, until browned all over.
  • Season the mushrooms with salt and pepper and remove from the heat.
  • Place the toasted bread onto a baking tray.
  • Spoon the mushroom mixture onto each slice and sprinkle with cheese.
  • Place the tray on the braai and cover with the lid for 2 minutes or until the cheese has melted.
  • Transfer to a platter, sprinkle with fresh parsley, and serve.


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