Blitz mint, garlic, salt, pepper, and olive oil in a food processor until a coarse texture is achieved.

Alternatively, mince the mint and garlic with a sharp knife and a chopping board.

Heat a tablespoon of olive oil in a pan.

Saute the cleaned and sliced mushrooms until all the moisture has evaporated and the mushrooms are dry.

Add the coarsely ground mint-garlic mixture along with a tablespoon of freshly squeezed lemon juice.

Continue to cook for a minute and turn off the heat.

Slice the baguette and brush both sides with olive oil.

Bake the slices in a preheated 180 C oven for 10 minutes or until the baguette is golden brown and lightly crisp.

Toast the baguette slices on a pan on medium heat until it turns brown and crisp.

Top the baguette with the warm mushroom mixture and quartered tomatoes.

Optionally sprinkle with chili flakes and drizzle with olive oil.

Serve immediately.