Mushroom bruschetta
6
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Ditch basic tomato-and-basil flavours in favour of this seasonal twist on the classic
Ingredients
Olive Oil
2 teaspoon(s)
Garlic
1 clove(s), crushed
Mushrooms
400 g, mixed, thickly sliced
Thyme, Fresh
2 teaspoon(s), plus extra sprigs to serve
Sourdough Bread
4 serving(s), (4 x 50g)
Goat's Cheese
60 g
Instructions
1
Heat the oil in a large frying pan set over a medium heat. Cook the garlic, stirring, for 30 seconds.
2
Add the mixed mushrooms and cook, stirring, for 4 minutes or until softened and any liquid has evaporated. Stir through the thyme leaves and season to taste.
3
Meanwhile, toast the bread until deeply golden. Top each slice with a quarter of the mushroom mixture and crumble over the goat’s cheese. Season and serve with the extra thyme sprigs scattered over the top.
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