Ingredients 2 thick slices sourdough bread 4-5 tbsp Mushroom Truffle Pâté 120-150g pickled beetroot 3-4 radishes, thinly sliced Small handful chives, or a few thyme leaves work well Freshly ground black pepper, to taste Extra virgin olive oil Method Toast the sourdough until golden and crisp. While still warm, drizzle lightly with olive oil. Spread a generous layer of Mushroom Truffle Pâté over each slice of toast. Roughly chop the pickled beetroot and slice the radishes thinly. Pile the beetroot over the pâté, scatter with the radish slices, and finish with chopped herbs and a few twists of black pepper. Serve immediately while the toast is still warm.
