Caciotta Truffle and Mushroom Toastie

Ingredients

½ x caciotta truffle cheese

Truffle paste

300g white mushrooms, sliced

20g unsalted butter

Handful of fresh thyme

1 garlic clove, peeled and minced

4 slices of sourdough bread

Salt and pepper to season

Olive oil

Method

In a frypan add olive oil, butter and garlic and fry off until the butter has completely melted. Add in mushrooms and fry until 2-3 minutes until they start to soften.

Add in fresh thyme leaves, season with salt and pepper and stir well and cook for a few more minutes until the mushrooms start to brown. Turn off the heat and remove from the pan.

Slice the caciotta cheese.

To assemble the toastie, spread a thin layer of truffle paste onto the bread, add the cooked mushrooms then the sliced caciotta truffle cheese and cover it with another piece of bread. Brush each side of the bread with butter and grate more caciotta truffle cheese on each side, making sure the cheese sticks to the bread.

In the same frypan, heat with a little more olive oil and fry the sandwiches on each side for 2-3 minutes until crispy golden brown and the cheese has melted on the inside.

Slice in half and enjoy!