Wild mushroom bruschetta with feta and pesto

Method

1. Heat the grill to high. First make the pesto: in a mini processor or food processor, whizz the herbs, hazelnuts, parmesan (or alternative) and lemon zest until finely chopped. Drizzle in the olive oil, followed by the lemon juice, then whizz again until thick and emulsified. Season with salt and pepper to taste, then set aside (alternatively, you can finely chop the herbs and nuts, pound to a paste in a pestle and mortar, then mix in the remaining ingredients).
2. Heat the butter and light olive oil in a frying pan over a medium heat. Add most of the rosemary, then the mushrooms in batches; fry until tender and golden, season with salt and pepper, then set aside.
3. Brush the slices of bread with a little extra-virgin olive oil, then toast under
   the grill for a couple of minutes. Rub half a garlic clove over each toast, then divide among 4 plates. Spoon the fried mushrooms onto the toast, crumble over the feta, drizzle with pesto and garnish with the rest of the rosemary.