Served with Oude Molen VSOP Cape Brandy
?8 slices baguette
?olive oil, for brushing
?Sea salt and black pepper, to taste
?1 clove garlic, peeled but kept whole
?2 Tbsp butter
?400g portabellini or button mushrooms, halved
?4 sprigs fresh rosemary
?Bunch of fresh sage leaves
?300g buffalo mozzarella, drained and torn into pieces
?Preheat oven on grill.
?Brush slices of baguette with a little olive oil and sprinkle them with salt.
?Grill until golden and crisp. Remove from the oven and rub with the garlic clove while still warm.
?Heat a medium sized oven proof frying pan over high heat.
?Melt the butter and add the mushrooms, rosemary and sage.
?Season well with salt and pepper.
?Cook for 5 minutes until golden brown.
?Deglaze with a splash of brandy and flambé.
?Scatter with the mozzarella and place under the grill for 3-5 minutes or until melted and bubbling and beginning to brown.
Serve immediately with the garlic toasts.