Not feeling overly enthused by the thought of our usual weekend lunch options, I decided yesterday to cook something I hadn’t made before. My original plan was to use wild mushrooms for these crostini, but after trawling unsuccessfully around various shops, I picked up some lovely-looking brown-cap mushrooms instead. In all honesty, I think that any type would taste good in this dish. Taleggio is an Italian mountain cheese that has a lovely texture when melted and a buttery, fruity flavour, a bit like the cheeses used in hearty Alpine dishes like fondue and tartiflette. The cheese, mushrooms, thyme and garlic make an irresistible flavour combination – perfect for when you come in from the cold on a chilly autumn day.
One of the best things about these tasty slices is that, although they’re really quick to make, they’re a bit fancier than the average sandwich, so they can serve as all sorts of meals, ranging from a quick lunchtime snack to a party appetizer. If you want to add something on the side, I’d go for a simple rocket salad.