Photography: Tanya Zoeuv

Recipe by Suzanne Gibbs

Serving size: Serves 4
Cooking time: Less than 15 minutes
Course: Breakfast

Mushroom and herb bruschetta

INGREDIENTS

Serves 4
Prep time 5 minutes
Cooking time 10 minutes

8 small field mushrooms, trimmed
2 tablespoons light olive oil
1 garlic clove, finely chopped
3 tablespoons chopped herbs (see tip)
juice of 1 lemon
freshly ground pepper
4 thick slices wholegrain or turkish bread, toasted

METHOD

1. Preheat oven to 200°C. Place mushrooms on a baking tray. Drizzle with olive oil. Bake for 5-10 minutes, until tender.

2. In a bowl, combine garlic, herbs and lemon juice. Season to taste.

3. Place mushrooms on toast. Drizzle with herb and lemon mixture.

Tips: Use fresh herbs such as parsley, tarragon and basil.

In pictures: our best brekkie recipes