1.Preheat oven to very hot, 220°C (200°C fan-forced).
2.For the thyme olive oil, combine all the ingredients in a bowl.
3.Cut bread in half horizontally to give 4 pieces. Spread the bread with the cream cheese. Meanwhile, using a vegetable peeler; peel the zucchini lengthways into ribbons. Boil, steam or microwave the zucchini and silverbeet, separately, until just tender. Drain, cool slightly, then squeeze the excess water from the silverbeet. Chop the silverbeet finely.
4.Top bread with silverbeet, zucchini, mushrooms, bocconcini and parmesan. Drizzle with thyme olive oil and bake for about 10 minutes or until cheese has melted and bread is crisp. Serve immediately.
You will need one bunch of silverbeet for this recipe.
Note
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