Mushroom bruschetta
5
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
With all the different varieties of mushrooms topping crunchy sourdough, this bruschetta is exciting and eye catching for sure!
Ingredients
Olive oil
2 tsp
Garlic
1 clove(s), crushed
Mushrooms
400 g, mixed variety, thickly sliced
Fresh thyme
2 tsp, plus extra sprigs to serve
Wholemeal sourdough bread
4 slice(s), (4x 1.5cm thick slices)
Soft goat's cheese
60 g
Instructions
1
Heat oil in a large frying pan over medium heat. Cook garlic, stirring, for 30 seconds.
2
Add mushroom and cook, tossing, for 4 minutes or until softened and any liquid has evaporated. Add thyme and mix through. Season.
3
Meanwhile, toast bread. Spoon mushroom mixture on top and crumble over goat’s cheese. Season and serve with extra thyme sprigs.
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