Name: Wild mushroom and goat’s curd bruschetta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 thick slices sourdough bread; 1 clove garlic, peeled and halved, plus 1 extra, finely chopped; 1 tablespoon olive oil, plus extra, for drizzling; 500 gram mixed mushrooms, halved if large; 1/2 teaspoon finely grated lemon zest; 1 tablespoon oregano leaves; sea salt and pepper; 100 gram goat's curd

Wild mushroom and goat’s curd bruschetta

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Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

4 thick slices sourdough bread

1 clove garlic, peeled and halved, plus 1 extra, finely chopped

1 tablespoon olive oil, plus extra, for drizzling

500 gram mixed mushrooms, halved if large

1/2 teaspoon finely grated lemon zest

1 tablespoon oregano leaves

sea salt and pepper

100 gram goat's curd

Method

1.Toast or chargrill the slices of sourdough, rub each with the cut garlic clove and drizzle with a little extra virgin olive oil.

2.Heat the olive oil in a non-stick frypan over medium-high heat.

3.Add the mushrooms and cook for 5 minutes or until softened and golden in colour.

4.Add the garlic, lemon zest and oregano and cook for a further minute then season with sea salt and pepper.

5.To serve, spread soudough slices with goat’s curd and top with sauteed mushrooms.

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Ingredients

Method

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