- 300 g Danish feta
- 50 g flat-leaf parsley
- 1 Woolworths ciabatta or country loaf
- extra virgin olive oil, for brushing
- 85 g butter
- 1 clove garlic, crushed
- 200 g porcini mushrooms
- grated nutmeg
- Maldon sea salt and freshly ground black pepper, to season
- flat-leaf parsley, chopped, for serving
Place the feta and parsley in a blender, season with black pepper and blend until smooth.
Cut the ciabatta into 8 thick slices then brush with a little extra virgin olive oil. Toast in a warm griddle pan.
Heat the butter and garlic in a frying pan then fry the mushrooms over a high heat for 3 to 5 minutes.
Remove from the heat and season with the lemon juice, nutmeg, salt and pepper.
Serve the toasted ciabatta topped with the mushrooms and parsley creamed feta.
Per serving: 2877kJ, 19.9g protein, 41.2g fat, 56g carbs