A simple vegetarian starter I like making for guests. This is fantastic heaped onto a small serving plate over slices of grilled ciabatta - think of it as a really fantastic, embellished bruschetta.
16 people made this
500g beef tomatoes
4 cloves garlic
500g large white mushrooms, sliced
1 bunch flat leaf parsley, finely chopped
1 bunch basil, finely chopped
1 tablespoon small capers
salt and freshly ground black pepper to taste
2 tablespoons olive oil
1 tablespoon lemon juice
Lemon wedges as a garnish (optional)
Method Prep:10min › Cook:15min › Ready in:25min
Peel the tomatoes, cut the stem out, slice the tomatoes and lay in a single layer on kitchen paper.
Peel the garlic and cut it into slices. Heat the oil in a frying pan and fry the garlic. Lay on kitchen paper. In the same pan, fry the mushrooms in the garlic oil in portions (2-3 minutes on each side) and also place on the kitchen paper.
Arrange the mushrooms and tomatoes in a bowl. Sprinkle with garlic, capers and herbs. Season with salt and pepper and drizzle with olive oil and lemon juice. Toss and serve.