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Foodrhythms

About Recipe

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.

Ingredients

walnuts

sourdough bread

olive oil

pears

leek

cavolo nero (also called tuscan cabbage or tuscan kale)

lemon

brown mushrooms

salt and pepper

extra virgin olive oil

See Recipe Procedure

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foodrhythms