Serves 4
500g small button mushrooms
2 tbsp extra-virgin olive oil
se a salt flakes and freshly ground black pepper
100g feta, cubed
2 tsp fresh thyme leaves
olive oil, for brushing bread
8 slices ciabatta or
sourdough bread
1 Preheat oven to 200˚C. Line a baking tray with baking paper. Place button mushrooms onto prepared tray. Add olive oil and toss until well coated. Season with salt and pepper.
Roast for 15 minutes.
2 Add feta to tray and toss until combined. Sprinkle with thyme leaves. Roast for 10 minutes or until light golden.
3 Brush both sides of bread with oil. Toast in a frying pan or under a hot grill until golden.
Serve bruschetta with roasted mushrooms and feta.
