Mushroom, mozzarella and lemon zest bruschetta

1. Rinse the mushrooms under water, dry gently in paper towels. Peel and chop the garlic.

2. Heat the oil in a skillet. Add garlic and mushrooms. Sauté for 5 minutes over high heat and continue cooking over low heat until total evaporation of water. Add salt and pepper and set aside.

3. Preheat oven to 180°C (th. 6). drain and cut the mozzarella into thick slices. Wash and dry the lemon and grate the zest. Wash, dry, thin out and chop coarsely parsley.

4. Place the mozzarella slices on country bread slices. Add mushrooms and sprinkle with lemon zest and parsley. Bake until the mozzarella is melted.

Photo credit: Sucré Salé