Mushrooms play better with friends, so load up your sourdough with goat's cheese, garlic, spinach, thyme and chilli in this hearty twist on bruschetta.
Serves66
Cook time5 mins5 minutes
Prep time10 mins10 minutes
Ingredients
20g butter
1 tbs olive oil
250g brown flat mushrooms, thinly sliced
1 tsp thyme leaves
2 garlic cloves, sliced
120g pkt Coles Australian Baby Spinach
6 slices Coles Bakery Stone Baked White Sourdough Vienna by Laurent
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Method
Step 1
Heat butter and half the oil in a large frying pan over medium-high heat. Add mushroom and cook, stirring, for 2 mins or until tender. Add the thyme leaves and garlic and cook for 1 min or until aromatic. Add spinach. Cook for 1 min or until spinach wilts. Season.
Step 2
Meanwhile, heat a chargrill on high. Brush the bread with the remaining oil. Cook on the grill for 2 mins each side or until lightly charred.
Step 3
Place the bread on a serving platter. Top with the mushroom mixture, chilli, if using, goat’s cheese and thyme sprigs.
6 slices Coles Bakery Stone Baked White Sourdough Vienna by Laurent
1 long red chilli, thinly sliced (optional)
100g goat’s cheese, crumbled
Thyme sprigs, to serve
Description
Mushrooms play better with friends, so load up your sourdough with goat's cheese, garlic, spinach, thyme and chilli in this hearty twist on bruschetta.
Method
Step 1
Heat butter and half the oil in a large frying pan over medium-high heat. Add mushroom and cook, stirring, for 2 mins or until tender. Add the thyme leaves and garlic and cook for 1 min or until aromatic. Add spinach. Cook for 1 min or until spinach wilts. Season.
Step 2
Meanwhile, heat a chargrill on high. Brush the bread with the remaining oil. Cook on the grill for 2 mins each side or until lightly charred.
Step 3
Place the bread on a serving platter. Top with the mushroom mixture, chilli, if using, goat’s cheese and thyme sprigs.
