Mushroom Goat Cheese Bruschetta


  • 4 pieces of good quality sour dough bread (note 1)
  • 10 small Cremini mushrooms, sliced (note 2)
  • 2 tablespoons of butter
  • 4 oz/113g of goat cheese (note 3)
  • Optional: snow pea sprouts/pea shoots for serving



  1. Heat the butter in small saucepan over low to medium heat.
  2. Add mushrooms, saute stirring for 10 minutes, or until mushrooms are nice and soft, but not fully disintegrated.


  1. Place toast in toaster.
  2. Optional step: for even crunchier toast, preheat oven to 200C/400F and keep toast warmed on a tray.

Assembly of Bruschetta

  1. Get toast from oven.
  2. Spread with a thick layer of the goats cheese (*drool*)
  3. Top with the mushrooms, and season generously with salt and pepper.
  4. Garnish with a few snow pea sprouts/pea shoots