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Ingredients
Photo: Marina Oliphant
Bruschetta
- slices of bread
- garlic clove
Topping
- 2 tsp butter
- 1 tbsp extra virgin olive oil
- 1 tsp thyme leaves
- 4 small mushrooms, sliced 5mm thick
- salt, pepper
- 1 tbsp creme fraiche
- 2 tbsp raclette or fontina cheese, shaved
Method
For bruschetta
Cut thick slices from a substantial loaf and toast on a barbecue. Rub lightly with a cut clove of garlic.
For topping
Heat butter and olive oil in pan with thyme leaves. Add sliced mushrooms and cover for two minutes. Uncover. Increase heat if too much liquid. Season with salt and pepper and creme fraiche and increase heat. Stir to mix well.
Pile shaved cheese onto grilled slice of bread. Top with mushroom mixture and grill for a minute.
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