MUSHROOM, PEAR & CAVOLO NERO TOASTS WITH WALNUTS

These scrumptious brunch toasts are topped with earthy mushrooms and slightly bitter cavolo nero which contrast beautifully with sweet pear and leeks. The finishing touch is a sprinkling of toasted walnuts.

½ cup walnuts, chopped
8 slices of sourdough bread
olive oil
2 pears, sliced
1 leek, sliced
12 leaves of cavolo nero (also called tuscan cabbage or tuscan kale)
juice of half a lemon
16 Swiss brown mushrooms, sliced
salt and pepper
extra virgin olive oil for drizzling

View the full recipe at Delicious Everyday →