Natalie Oldfield
GRUYÈRE TOAST WITH MUSHROOMS, BACON AND BAKED TOMATOES
Toast and tomatoes 2 cups grated Gruyère cheese ½ cup sour cream 1 tsp wholegrain mustard Salt and pepper 6 slices bread
4–6 tomatoes, halved Mushrooms 2 tbsp oil
8 rashers bacon, roughly chopped 1kg mushrooms, sliced
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3 tbsp cream ¼ cup chopped flat-leaf parsley
Preheat oven to 180°C. Line a baking tray with non-stick paper. In a bowl combine the cheese, sour cream and mustard and season with salt and pepper. Spread the mixture over the bread and place on the lined baking tray. Bake for 10–15 minutes or until golden brown. In a separate roasting dish, place tomatoes and season with salt and pepper.
Place in oven at the same time as the bread. Heat oil in a pan and cook chopped bacon. Add mushrooms and cook until soft. Add cream and cook for a further 5 minutes or until mixture thickens. Stir through parsley. Serves 4–6
