GOAT’S CHEESE CROSTINI WITH GARLICKY THYME CHESTNUT MUSHROOMS

Ingredients 

• 180g ciabatta loaf, sliced into thin rounds
• 125g soft goats cheese
• 100g cream cheese
• 300g chestnut mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh thyme
• Lemon wedges, to serve
• Hot honey (optional)
• 1 tbsp olive oil
• Salt
• Pepper

Method 

1. Toast your ciabatta rounds under your grill for around 6-8 minutes, or until firm and crispy.
2. Mix the goat’s cheese and cream cheese in a bowl until smooth and well combined. Season with salt.
3. Add the olive oil to a large frying pan over a medium/high heat. Add the mushrooms in a single layer and leave them to cook for 3-4 minutes without touching them, so they brown nicely.
4. Next, add the garlic and thyme and continue to cook for a further 2 minutes, stirring everything together.
5. Spread each crostini with a swoosh of goat’s cheese spread, then add your browned mushroom topping (I like to let them cool for about 5 minutes). Serve with lemon wedges, a crack of black pepper and optional hot honey.