Crusty Sourdough With Melted Gruyere, Grilled Portobellini Mushrooms, Rosemary Pesto & Roasted Cherry Tomatoes

Instructions

1. Add the pesto ingredients to a food processor and pulse until well combined. If too thick, add more oil or water to your liking, set aside.
2. Pre-heat the oven to 200C
3. Place the cherry tomatoes in an ovenproof dish, drizzle with olive oil, salt and pepper, and roast until soft and blistered. Set aside for about 15-20 minutes.
4. Place the mushrooms on a plate, drizzle with olive oil, salt and pepper, then grill on a hot grill pan for a few minutes until tender, slice and set aside.
5. Switch the oven to grill/broiler on high heat
6. Place the sourdough slices on an oven tray with parchment paper, brush each slice on both sides with olive oil and grill until golden and toasted, turning halfway.
7. Remove from the oven, top with the grated cheese, place back in the oven until the cheese is melty, about 4-5 minutes.
8. Remove the toasties onto a plate, drizzle with the rosemary pesto, top with the sliced grilled mushrooms and blistered cherry tomatoes.
9. Sprinkle with sea salt flakes, freshly ground black pepper and crushed red chilli flakes
10. Serve immediately and enjoy!