This delicious Italian toast topper makes a perfect light supper, snack, lunch or weekend brunch in super quick time – try it on toasted ciabatta or rustic wholemeal bread
- 6 portabellini or chestnut mushrooms
- 2 large tomatoes, roughly chopped
- A few lemon thyme leaves
- 2 tbsp olive oil
- 1 garlic clove, halved
- 2 slices ciabatta or rustic wholemeal bread, toasted
Put the portabellini or chestnut mushrooms, stalks down, with the roughly chopped tomatoes on a foil-lined grill pan. Sprinkle with lemon thyme leaves and drizzle with olive oil.
Grill for 2 mins, turn the mushrooms and stir the tomatoes. Grill for 2 more mins.
Rub the toast with the cut surface of the garlic and top with the hot tomatoes and mushrooms. Sprinkle with a few extra thyme leaves and season with salt and plenty of freshly ground pepper.
Top tip for making Italian mushroom and tomato toast topper
Chestnut mushrooms are good for this recipe as they hold their shape and have a good flavour but any mushrooms can be used, just slice or chop if large. Would also be tasty with basil or oregano