MUSHROOM CROSTINI WITH TRUFFLE OIL AND PARMESAN SHAVINGS

INGREDIENTS

Crostini:

8 slices ciabatta

60 ml olive oil mixed with 5 ml truffle oil

1 large clove of garlic

Mushroom topping:

60 ml butter

A few sprigs of thyme

400 g DENNY Mixed Chopped Mushrooms

2 cloves garlic, crushed

Zest of 1 lemon

A pinch of chilli flakes

Salt and freshly ground black pepper to taste

To serve:

230 g ricotta or full fat chunky cottage cheese, at room temperature

Parmesan shavings (optional)

Truffle oil

METHOD

Crostini:

Brush the ciabatta slices with the olive oil mixture on the one side and place on a baking sheet lined with baking paper. Grill until golden. Turn over, brush the other side with the oil mixture and grill until golden. Rub the side you toasted last liberally with garlic.

Mushroom topping:

Heat the butter and add the thyme. Add the mushrooms and fry until golden and cooked. Add the garlic, lemon zest and chilli and fry 1 more minute. Season to taste.

To serve:

Spread a little ricotta on each slice of toasted ciabatta. Spoon the mushrooms on top. Drizzle with a little truffle oil and top with Parmesan shavings.

|Serves 4/8|