sliced crusty white Italian-style bread,
cut into 1 cm slices
cloves garlic, halved
olive oil
Method :
To make the classic Tuscan
topping, score a cross in the base of each tomato and palce in a
bowl of boiling water for 10 seconds, then plunge into cold water.
Peel the skin away from the cross.
Cut in half and scoop out the
seeds with a teaspoon.
Finely dice the flesh, then
combine with the basil, garlic and oil.
To make the mushroom and parsley
topping, heat the oil in a frying pan and cook the mushrooms over
medium heat for 5 minutes, or until just tender.
Remove from the heat and transfer
to a small bowl.
Stir in the lemon juice, cheese,
parsley and thyme.
Toast the bread and, while still
hot, rub with the cut side of a garlic clove.
Drizzle oil over each slice of
bread, then season with salt and black pepper.