Creamy Char-Grilled Aubergine Pesto Mushrooms on Toast

Serves 1. Preparation 10mins

Ingredients

olive oil
knob of butter
1 garlic clove, sliced
2 tbsp Sacla' char-grilled aubergine pesto
1 tbsp double cream
1 Portobello mushroom, sliced
slices of ciabatta bread, toasted
thyme sprigs, for garnish

Method

First place the oil and butter in a saucepan over a low heat. Add the garlic and cook for 1-2 minutes.
Now add the mushroom slices and cook for a further 3-4 minutes.
Next add the Sacla' char-grilled aubergine pesto and cream to the pan and simmer.
To serve, simply place the toasted ciabatta bread on a plate and top with the creamy mushrooms. Finish with a sprig of thyme for a great lunch in no time.