Ingredients

The makings of the

1
Preheat the oven to 210 °C.
2
In a bowl, mix the Philadelphia with the tahini paste, ensuring the tahini is well-stirred beforehand to avoid excess oil. Add the rind and juice of ½ a lemon and stir until smooth. Set aside.
3
Heat a pan with 1 teaspoon of oil and roast the flat cap mushrooms, seasoning with salt and cayenne pepper. Cook until all the moisture has been released. This step can be done in advance.
4
Allow the mushrooms to cool, then slice them thinly and combine with the chopped chives.
5
To assemble, spread the Philadelphia and tahini mixture evenly over the flatbread. Scatter the mushroom and chive mixture on top.
6
Place the flatbread in the oven to warm through until the bread is heated and the cheese mixture is slightly softened.
7
Remove from the oven and garnish with basil leaves, drizzle with the remaining olive oil, and finish with a sprinkling of grated nuts. Serve and enjoy!