Pick the leaves off <quantity>1<unit>bunch</unit></quantity> of washed basil and add them to a mortar

Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil and grind with the pestle to break up the leaves

Crumble <quantity>¼<unit>cup</unit></quantity> of parmesan cheese. Add to the mortar and season with salt to taste

Break <quantity>2<unit>tbsp</unit></quantity> of pecan nuts into the mortar. Season with black pepper to taste

Peel <quantity>1</quantity> small garlic clove and add it to the mortar. Pound to slightly break the ingredients apart

Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil. Grind until the pecan pieces are small and the mixture turns into a paste. The rustic basil pesto is ready

Quarter <quantity>100<unit>g</unit></quantity> of white button mushrooms

Season with chopped parsley and salt to taste

Add <quantity>2<unit>tbsp</unit></quantity> of red wine vinegar and <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil

Mix until everything is combined. The seasoned mushrooms are ready

Preheat the grill over high heat

Remove the top of <quantity>1</quantity> roma tomato and cut it into <quantity>3</quantity> thick slices

Pick the leaves off <quantity>2</quantity> thyme sprigs and place them on top of the tomato slices. Season with salt to taste

Drizzle <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil over the slices

Place the slices on the hot grill. Press them gently and grill for 4m until lightly charred

Grill <quantity>1</quantity> slice of sourdough bread until lightly charred on both sides

Flip the tomato slices and repeat the process. The grilled tomato is ready

Preheat the oven to <temperature>230<unit>°C</unit></temperature>

Drizzle some extra virgin olive oil in a cast-iron pan and add the grilled bread

Place <quantity>3</quantity> slices of the Grilled Tomato on top of the bread, rubbing them to release some moisture

Add the Seasoned Mushrooms to taste on top

Add basil and mint leaves to taste

Top with <quantity>2<unit>tbsp</unit></quantity> of shredded parmesan cheese. Drizzle extra virgin olive oil to taste

Bake for 10m, or until the cheese has melted and started to brown

Cover with <quantity>1<unit>tbsp</unit></quantity> of the Rustic Basil Pesto on top. Drizzle additional extra virgin olive oil to taste. The tomato & mushroom bruschetta is ready

Enjoy! It is easy, delicious, and makes a great tasty lunch!