MUSHROOM BRUSCHETTA

SERVES 4 6 SMARTPOINTS PER SERVING

2 tsp olive oil 1 garlic clove, crushed 400g mixed mushrooms, thickly sliced

2 tsp chopped fresh thyme leaves, plus extra sprigs to serve 4 x 50g slices sourdough bread 60g goat’s cheese HEAT the oil in a large frying pan set over a medium heat. Cook the garlic, stirring for 30 seconds. Add the mixed mushrooms and cook, stirring for 4 minutes or until softened and any liquid has evaporated. Stir through the thyme leaves and season to taste. Meanwhile, toast the bread until deeply golden. Top each slice with a quarter of the mushroom mixture and crumble over the goat’s cheese. Season and serve with the extra thyme sprigs scattered over the top.