100g goat’s cheese (chevin style)
200g DENNY Exotic Mushrooms
Fresh baguette, sourdough or your favourite loaf
2 cloves garlic, crushed
60ml olive oil
1 handful chives, finely chopped
1 tsp chilli flakes
2 Tbsp sour cream
Sea salt flakes
Slice bread into six 1cm slices.
Combine crushed garlic with olive oil and mix. Place slices on a rack on top of a baking sheet.
Brush the slices with the garlic olive oil and bake in the oven at 180˚C for 5-10 minutes until golden brown.
Break up goat’s cheese into a medium sized bowl. Add roughly 1 Tbsp chopped chives, the chilli flakes, season well with salt and pepper and finally, add the sour cream. Mix well and set aside.
Slice exotic mushrooms into bite size pieces.
Fry in a hot pan with a drizzle of olive oil. Season the mushrooms well.
Assemble your bruschetta by topping the crunchy bread with a generous smear of goat’s cheese mix. Spoon over a pile of exotic mushrooms and finish with a sprinkle of chives.
Serve straight away while the mushrooms are warm.