Roasted mushroom bruschetta

Take your bruschetta up a notch.

Give your brunch a boost with this tasty bruschetta. Roasted mushroom with herbs and a spread of creamy ricotta for a satisfying lunch or brunch.

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1.Preheat oven to 180°C.
2.Place mushrooms on an oiled oven tray. Drizzle with oil and vinegar; sprinkle with garlic and tarragon, season.
3.Roast in oven for 10 minutes, then cover with foil and roast for a further 5 minutes or until tender. Remove mushrooms from oven; set aside to cool slightly, then halve.
4.Meanwhile, lightly spray bread with oil; place on a heated grill pan (or grill or barbecue). Grill for 2 minutes each side or until browned lightly and grill marks show.
5.Spread toast with ricotta, top with rocket and mushrooms; sprinkle with extra tarragon, if you like.

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