Mushroom cheese bruschetta

Mushroom & Cheese Bruschetta



slices of bread
garlic clove


2 tspns butter
1 tbsp extra virgin olive oil
1 tspn thyme leaves
4 small mushrooms, sliced 5mm thick
salt, pepper
1 tbspn creme fraiche
2 tbspns raclette or fontina cheese, shaved

Preparation time: 30 minutes


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.

Contributor: Cam