Asparagus & Mushroom Croustades

Serves 2

Fancy something a bit different for lunch? Try these delicious croustades - thick slices of toasted JUVELA Gluten-free bread, filled with a creamy blend of asparagus and mushrooms, and topped with crunchy breadcrumbs.

ingredients croustades:

• 2 slices from JUVELA Gluten-Free Unsliced Loaf/Fibre Loaf, approx 3cm thick
• 2tbsp sunflower oil

ingredients filling:

• 50g (2oz) asparagus tips
• ½tbsp sunflower oil
• 25g (1oz) onion, thinly sliced
• 50g (2oz) button mushrooms, cut in half
• 1tbsp JUVELA Gluten-Free Mix
• 3tbsp single cream
• Salt and freshly ground black pepper

Method:

Cut out the centre of each slice of bread, leaving a 1cm border all the way around and a base. Use the cut away section to make breadcrumbs and set aside. Brush the bread all over with a little oil, and grill each side on a medium heat until golden.

Blanch the asparagus in boiling water for 2-3 minutes until tender. Heat the oil in a large pan and fry the onion and mushrooms for about 5 minutes. Stir in the Mix and cream and heat through, stirring occasionally. Remove from the heat, add the asparagus and season well.

Spoon into the warmed bread croustades, sprinkle with the breadcrumbs and return to the grill for a few minutes until breadcrumbs are golden.