Brunch Bruschetta with Mushrooms
As seen on TV
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Tomato Bruschetta with Stilton Mushrooms, Bacon-Wrapped Asparagus and Avocado Salad
Jeane's classic brunch plate: toasted sourdough bruschetta topped with a buffalo cheese and tomato salsa flavoured with sage, served with Stilton-stuffed mushrooms topped with garlic breadcrumbs, asparagus wrapped in bacon, and an avocado, rocket and chilli salad.
Jeane: "I'm going with the beef with stuffed mushrooms with cheese." (her original plan, then changed) Jeane: "Brand new plan. Now I'm going to go a little bit lighter. As you can see, I don't have much experience with brunches, but I am sure I'm going to have a lot of taste in a plate."
Jeane: "Feel relief that I finish the challenge. Little bit disappointed that I didn't bring the flavours that they were expecting from me. I should have left the mushrooms behind."
Grace: "You at first were going to cook something which is very not brunch. And I am very spirited by the fact that you moved with that idea and have cooked something which is very much more classic brunch. I think that you have nicely dressed avocado. Your asparagus still has a crunch, but the Stilton in the mushroom is such a pungent, stinky, whiffy cheese. And for me, it's overpowering the whole plate."
Anna: "You've got lovely caramelised, crispy bacon, and there's still an al dente bite in your asparagus, and that's really key. However, the sage in the tomato salsa, it is too strong. So the really strong blue cheese and the really strong sage, there's a battle going on in the plate."
