Mushroom & Avocado Crostini

For the mushroom crostini:
1 French baguette, cut into 8 slices
1tbsp olive oil plus more for drizzling
1 medium shallot, finely chopped
2 garlic cloves (1 crushed and 1 whole)
100g mushrooms, finely sliced
1tsp dry rosemary
1tsp dry thyme
Salt & pepper to taste
1/4tsp red chilli, finely chopped
25g butter
Fresh rosemary & thyme for garnish (if desired)

For the avocado spread:
1 ripe avocado, mashed with a fork
1/2tsp red chilli flakes
Juice of 1 lime
Salt & pepper to taste

Preheat the oven to 180C Fan/200C /400F /Gas Mark 6.
Slice the baguette and arrange the slices on a baking tray lined with parchment paper. Using a pastry brush, brush the baguette slices with a little olive oil. Roast in the oven for around 10mins until golden brown.
In the meantime, heat up the olive oil in a frying pan. Sautee the shallot for a couple of minutes until translucent. Add the garlic and sautee for a further 2mins. Add the mushrooms, rosemary, thyme, chilli, salt & pepper and sautee until the mushrooms have turned golden brown, about 8mins. Add the butter and cook for a further 3-4 mins to allow the mushrooms to crisp up.
To make the avocado spread, mix all the ingredients in a small bowl until well combined. Set aside for later.
Whilst the baguette slices are still warm, cut a garlic clove in half and rub the bread slices with the garlic clove.
To assemble the crostini, evenly spread avocado on the baguette slices, top with mushrooms and garnish with dry or fresh rosemary & thyme.

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