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Photo of Mushroom bruschetta by WW

Mushroom bruschetta

6
Points® value
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.

Notes

For even more flavour, spread ½ tbsp reduced-fat green pesto over each slice of toast

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