Soft textured focaccia bread is ideal for this recipe. I make it regularly with either basil pesto or sundried tomato paste as a hearty nibble or addition to barbecues and picnics.

Ingredients

• 150 grams baby mushrooms, sliced
• 4-6 tblsp olive oil
• 2 tsp minced garlic
• 150 grams pouch basil pesto
• ½-1 cup loosely packed basil leaves, sliced
• 50-75 grams pecorino or parmesan cheese, grated
• 1 large or 2 small rounds focaccia bread

Method

1. Cook the sliced mushrooms in the oil with the garlic until soft and coloured. Remove from the heat and stir in the pesto, basil leaves and cheese.
2. Spread on top of the focaccia bread and if wished add a little more grated cheese sprinkled on top and grill under a moderately hot heat until the cheese melts in the topping. Serve in wedges.