Ingredients

• 6 – 7 slices fresh baguette, cut diagonally
• 2 tbsp olive oil
• 4 – 5 garlic cloves, minced
• 200g button mushroom
• Few drops of balsamic vinegar
• ¾ tsp thyme
• Freshly grated pepper [for taste]
• Salt [for taste]

Preparation method

1. Slice Baguette diagonally into 1″ slices.
2. Preheat oven at 180⁰ C [broiler mode]. Place the bread slices and toast until golden brown and crisp. You can also toast it in a toaster or skillet, brushing a little olive oil.
3. Remove from oven and while hot, lightly rub the bread slices with a peeled garlic clove.
4. Heat olive oil in a pan, add minced garlic and chopped mushroom. Cook the mushroom for a few minutes on high heat, stirring constantly. Add few drops of balsamic vinegar and cook for a few more seconds. Add thyme, salt and pepper powder to taste. Remove from heat.
5. Spoon the mushroom mixture  on top of the toasted baguette slices. Drizzle a little olive oil and enjoy mushroom bruschetta immediately.

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