This recipe was developed by Clinical Nutritionist, Malissa Fedele.

INGREDIENTS:

6 small slices of bread preferably sourdough

500gm mushrooms

2-3 tbsp butter

1 tbsp fresh thyme springs, leaves picked

1 tbsp fresh parsley, chopped

1 garlic clove

Salt & pepper

1/2 pomegranate, seeds

1 tbsp olive oil

Drizzle of Balsamic Glaze


METHOD:

1. Heat a small fry pan over medium heat and add the butter and garlic.

2. Add in the mushrooms, thyme and parsley and cook until mushrooms are golden. Season as desired. Toast bread and brush with olive oil.
3. Assemble bruschetta by layering the mushrooms, thyme, pomegranate onto toast and drizzle with balsamic glaze. Enjoy!