Garlic Mushrooms, Goats Cheese and Pesto on Olive Bread

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.



Natalie x


100g Mushrooms, sliced
15g Butter
2 Cloves of Garlic, minced
4 Small slices of Bread
50g Soft Goats Cheese
1/2 tsp Thyme
Tbsp Pesto


  1.  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.
  2. Toast the bread and spread with goats cheese.
  3. Drain the mushrooms and add to the toast, then drizzle with pesto.

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