With all the different varieties of mushrooms topping crunchy sourdough, this bruschetta is exciting and eye catching for sure!
1 clove(s), crushed
400 g, mixed variety, thickly sliced
2 tsp, plus extra sprigs to serve
Wholemeal sourdough bread
4 slice(s), (4x 1.5cm thick slices)
Soft goat's cheese
- Heat oil in a large frying pan over medium heat. Cook garlic, stirring, for 30 seconds.
- Add mushroom and cook, tossing, for 4 minutes or until softened and any liquid has evaporated. Add thyme and mix through. Season.
- Meanwhile, toast bread. Spoon mushroom mixture on top and crumble over goat’s cheese. Season and serve with extra thyme sprigs.