BRUSCHETTA WITH MUSHROOMS & CRUMBLED VIGNOTTE CHEESE
3 garlic cloves, peeled; 1 whole and 2 crushed 4 slices of Altamura bread (or use any durum wheat bread) Extravirgin olive oil 15g (½oz) unsalted butter 500g (1lb 2oz) mushrooms, sliced 1tbsp lemon thyme 100g (3½oz) Vignotte cheese (or use Brie) Rub the whole garlic clove over the bread, then discard. Brush the bread with oil, griddle and set aside. Melt the butter with 2tbsp olive oil in a large pan over a medium heat, stir in the mushrooms, season and d fry for 5 minutes. Add the he crushed garlic and thyme me and cook for 1-2 minutes. s. Place the bread on a serving rving board and top it with the mushrooms, crumbled cheese and a drizzle of oil.