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Royal Crest


St Eadburgha and Mushroom Bruschetta with Toasted Pinenuts and Tomato Salsa


  • 250g St Eadburgha
  • 300g mixed seasonal mushrooms (cleaned, trimmed and sliced)
  • 1 clove of garlic crushed in sea salt
  • Juice of a quarter of a lemon
  • 3 tbsp of good quality olive oil
  • 1 knob of butter
  • A few toasted pinenuts
  • 4 thick slices of artisan bread (rubbed with garlic, olive oil and lightly toasted)


Tomato Salsa
  • Quarter red onion (diced)
  • 250g of chopped cherry tomatoes
  • Freshly chopped tarragon
  • 2 tbsp red wine vinegar
  • A splash of good quality olive oil
  • Salt crystals to taste 


  1. Mix the salsa ingredients together in a bowl.
  2. In a hot pan add the olive oil and butter. When the butter starts bubbling add the garlic and cook for a few seconds.
  3. Add the mushrooms and cook until all the moisture has evaporated from the pan.
  4. Add the nuts, fresh tarragon and lemon juice.
  5. Place onto the toasted bread, add the Bath Soft Cheese and put into a hot oven for a few minutes or until just melting.
  6. Serve with the tomato salsa and a few sprigs of tarragon.
    Could also use Soft Bloomy