•  8 thin slices baguette
•  olive oil, for brushing
•  sea salt and cracked black pepper
•  1 clove garlic, halved, for rubbing
•  40g butter
•  400g pine mushrooms, halved
•  2 sprigs rosemary
•  ¼ cup sage leaves
•  250g buffalo mozzarella, torn

  Heat a char-grill pan or barbecue over high heat. Brush the bread with oil and sprinkle with salt and pepper. Char-grill or barbecue the bread for 2–3 minutes or until golden. Rub with the garlic and set aside.Melt the butter in a large non-stick frying pan over high heat. Add the mushrooms, rosemary, sage, salt and pepper and cook for 5 minutes or until golden. Top with the mozzarella and place under a preheated hot grill (broiler) for 2–3 minutes or until melted. Serve with the garlic toasts. Serves 4.
+ The buffalo mozzarella will melt into delicious golden pools with its characteristic stringy texture. Dip the bread into the cheese. If you don’t have a char-grill pan, simply toast the bread and rub with the garlic.