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Grilled guanciale and mushroom bruschetta

Grilled guanciale and mushroom bruschetta

“I’d love to surprise my wife by re-creating the bruschetta she enjoyed at Ash St Cellar when we celebrated our wedding anniversary there recently. Is there any chance you could publish the recipe?”
Darren O’Grady, Randwick, NSW

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Grilled guanciale and mushroom bruschetta

Serves 4
Cooking Time Prep time 10 mins, cook 15 mins
1   soft baguette, thickly sliced diagonally
120 gm   thinly sliced guanciale (see note)
50 gm   unsalted butter, coarsely chopped
250 gm   large portobello mushrooms, cut into wedges
Garlic-chilli oil
125 ml   (½ cup) extra-virgin olive oil
6   garlic cloves
2   red birdseye chillies
1   lemon, zested rind only


1 For garlic-chilli oil, blend ingredients and ½ tsp sea salt in a blender until well combined. Set aside.
2 Preheat a grill on high heat. Brush baguette slices with garlic-chilli oil and grill until golden and toasted, turning once (3-4 minutes). Keep warm.
3 Place guanciale on a baking paper-lined oven tray and grill until starting to crisp (2-3 minutes). Set aside.
4 Heat a large frying pan over medium heat, add butter and cook until foaming (1-2 minutes), add mushroom and sauté until starting to colour (3-4 minutes). Season to taste.
5 Arrange mushrooms on toasted baguette, crumble over guanciale, drizzle with extra garlic-chilli oil and serve immediately.

Note Guanciale is cured pig’s cheek or jowl and is available from select Italian delicatessens and butchers. If unavailable, substitute prosciutto.

RECIPE Lauren Murdoch, Ash St Cellar PHOTOGRAPHY Jason Loucas STYLING Emma Knowles


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