GARLIC BUTTER MUSHROOM BRUSCHETTA WITH WHIPPED GOAT’S CHEESE & HOT HONEY

Ingredients 

• 1 French or ciabatta baguette
• olive oil
• 50g butter
• 2 garlic cloves
• 300g chestnut mushrooms
• 6 thyme sprigs
• 250g goat cheese
• 100g Greek yoghurt
• Zest of ½ lemon
• Salt & pepper
• Hot honey

Method 

1. Preheat the oven to 160°C fan. Slice the baguette into 12-16 slices. Lay on a baking tray, drizzle with olive oil and toast in the oven until golden, 5-10 minutes.
2. Slice the chestnut mushrooms, pick the thyme leaves and crush the garlic cloves.
3. Heat 1 tablespoon of olive oil in a pan over medium heat and once hot, add the chestnut mushrooms and season with salt and pepper. Cook for five minutes until they have lightly browned. Then add the butter, garlic and thyme and cook for a couple more minutes until golden brown and fragrant.
4. Add the goat cheese, Greek yoghurt and lemon zest to a bowl and whisk together until fluffy. Season with salt and pepper.
5. Spread the goat cheese mix over each slice of bread and top with the mushrooms. Finish with a drizzle of hot honey and crack of black pepper