Mushroom & Thyme Keto Bruschetta


Step 1Preheat oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Line a baking tray with parchment paper and set aside.

Step 2 Place grated cheese in a microwave safe bowl, heat in 30 second bursts until melted. Stirring in between each burst of heat.

Step 3 Remove melted cheese from the bowl, place into a food processor along with the remaining pastry ingredients. Pulse until pastry forms a smooth dough.

Step 4 Remove from the food processor and gently roll together to form a thick sausage shape.

Step 5 Bake in the oven for 15-20 minutes. Remove and allow to cool completely.

Step 6When cold, slice diagonally into 8 even slices. Lightly fry in butter each side until golden, set aside.

Step 7Slice mushrooms and sauté in butter, garlic and fresh thyme until softened and cooked through.

Step 8Add cream, allow the sauce to reduce and coat mushrooms. Season to taste. Serve toast topped with sliced mushrooms and a sprinkle of fresh thyme. You can keep the mushroom topping in a separate container in the fridge for up to 4 days. The bread is freezer-friendly and will keep in the freezer for up to 3 months.