In a hot griddle pan, toast the ciabatta until golden brown and charred. Lightly rub the garlic clove on one side of each slice and drizzle with Olive Oil.
Heat 2 tablespoons of Olive Oil with the butter, sage and One For All Grinder in a pan. Add the mushrooms and sauté until they are beautifully golden brown and just cooked through. Season with Sea Salt and Black Pepper to taste.
Drizzle with truffle oil and serve immediately on the toasted ciabatta with slices of deliciously creamy buffalo mozzarella.
In a hot griddle pan, toast the ciabatta until golden brown and charred. Lightly rub the garlic clove on one side of each slice and drizzle with Olive Oil.
Heat 2 tablespoons of Olive Oil with the butter, sage and One For All Grinder in a pan. Add the mushrooms and sauté until they are beautifully golden brown and just cooked through. Season with Sea Salt and Black Pepper to taste.
Drizzle with truffle oil and serve immediately on the toasted ciabatta with slices of deliciously creamy buffalo mozzarella.
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