Ingredients
90ml/6tbsp extra virgin olive oil
8 (1.5cm) thick slices ciabatta bread
250g pack white flat mushrooms, sliced
15ml/1tbsp fresh thyme leaves or 5ml/1tsp dried 1 clove garlic, peeled
75g/3oz gorgonzola piccante, crumbled
Method
Preheat the oven to 20C/Fan, 180C/Gas or Mark 6. Brush 60ml/4 tbsp of the oil on both sides of the bread slices and place in a single layer on a baking sheet. Bake for 8 mins, turning once until crisp and golden.
Meanwhile, heat the remaining oil in a frying pan, add the mushrooms and sauté over a high heat for 6-8 mins, stirring occasionally, until golden. Remove from the heat.
Rub the garlic clove on one side of the bruschetta slices. Then top with the warm mushrooms and gorgonzola. Pop in the oven for 1-2 mins to warm through before serving.