Quick mushroom, Parmesan and rocket bruschetta – Food & Home Magazine

Ingredients

• 8 – 10 thin slices of olive ciabatta
• 30ml (2 tbsp) olive oil
• 10g (1 tbsp) butter
• 350g mushrooms (button, brown, oyster, portabellini), roughly chopped
• 2 garlic cloves, chopped
• 5ml (1 tsp) dried chilli flakes
• salt and freshly ground black pepper, to taste
• Parmesan, grated, to serve
• fresh rocket, to serve