Black Pudding, Apples, Red Onions and Mushrooms on Bruschetta

A great combination and while for some of the guests the black pudding itself was no appreciated, for most of us it was definitely a comfort style food that will probably become a winter staple.

Ingredients

1 loaf sourdough or ciabatta cut on the bias into thick toastable slices
2 slices streaky or fatty bacon
1 teaspoon butter or oil
1/2 onion very finely diced
6 big brown flat mushrooms, finely sliced
1 teaspoon dried thyme
1 teaspoon balsamic vinegar
1 loop of black pudding cut into 1cm thick rounds
6 slices pepperoni salami sliced super fine
1 granny smith apple, peeled and sliced finely
1/2 red onion


Method

Toast the bread on both sides and butter generously.

In a non-stick frypan, fry the bacon until crisp and the fat has rendered. Remove and chop finely. To the reserved drippings add the butter or oil and the onion, cooking until translucent over a low heat. Add the mushrooms, herbs and vinegar and continue to gently sweat the mushrooms until a good bit of the liquor has evaporated.

In another non-stick frypan over medium heat, add the black pudding and the salami. This will colour very quickly. Turn and add the sliced apples, heating through.

To assemble.

Arrange the red onion on the butter toast, topping with the apple and the black pudding. Top that with the mushrooms and serve.