Bruschetta with Mushroom

Ingredients

• Baguette or ciabatta loaf 1
• Mixed mushrooms (e.g., chestnut, shiitake) 300g
• Garlic cloves 3
• Olive oil 2-3 tablespoons
• Fresh thyme or rosemary, finely chopped 1 tablespoon
• Balsamic glaze 1-2 tablespoons
• Salt to taste
• Black pepper to taste

Method

1. Preheat your oven grill or a dry frying pan.
2. Slice the baguette or ciabatta into 8 slices, about 1.5cm thick. Brush one side of each slice lightly with olive oil.
3. Place the bread slices, oiled side up, under the grill or in a hot pan. Toast for 2-3 minutes until golden brown and crisp.
4. Once toasted, lightly rub the surface of each bread slice with a peeled garlic clove.
5. Wipe the mushrooms clean and slice or quarter them. Finely chop the fresh herbs.
6. Heat the remaining olive oil in a frying pan over a medium heat. Add the chopped mushrooms and cook for 5-7 minutes until softened and lightly browned.
7. Add the chopped herbs, salt, and pepper to the mushrooms. Stir well and cook for another minute.
8. Spoon the mushroom mixture evenly onto the toasted bruschetta slices.
9. Drizzle with balsamic glaze just before serving.