Source: Coles Magazine
Makes 16 - Preparation 15 minutes - Cooking 10 minutes
3 cloves garlic chopped
20 g butter
1 tbsp olive oil
2 tbsp cream
2 tbsp parsley chopped, plus extra to garnish
1 baguette cut into 16 slices
1 tbsp extra virgin olive oil
60 g goat’s cheese
Makes 16 - Preparation 15 minutes - Cooking 10 minutes
3 cloves garlic chopped
20 g butter
1 tbsp olive oil
2 tbsp cream
2 tbsp parsley chopped, plus extra to garnish
1 baguette cut into 16 slices
1 tbsp extra virgin olive oil
60 g goat’s cheese
- Place mushrooms and garlic in a food processor and process until finely chopped.
- Heat butter and oil in a frying pan on high. Cook mushroom mixture for 7-10 mins, or until liquid has evaporated and mushrooms are golden. Remove from heat and stir in cream and parsley.
- Brush baguette slices with extra virgin olive oil and chargrill until golden. Place on a platter and top with mushroom mixture. Crumble over cheese and top with extra parsley.