This dish is so satisfying I could eat it for breakfast, lunch and dinner! But for today, we had it for lunch. As always, it’s quick and easy to make, and so full of flavour. I used olive bread in this recipe, but sourdough would also work well.
For little ones… Under ones cannot eat this type of goats cheese as it is soft and unpasteurised. I would suggest spreading the toast with hummus or unsalted butter.
Alternatives… Top with nuts or seeds, and serve with a side salad.
100g Mushrooms, sliced
2 Cloves of Garlic, minced
4 Small slices of Bread
50g Soft Goats Cheese
1/2 tsp Thyme
- Heat the butter in a saucepan on a low to medium heat and add the garlic. After a couple of minutes add the mushrooms and thyme, then cook through until the water comes out of them.
- Toast the bread and spread with goats cheese.
- Drain the mushrooms and add to the toast, then drizzle with pesto.