Cut off the champignon stems and chop them finely. Toast the bread in a pan (with a little butter and oil) – 2 minutes on each side, add the cut champignon stems and basil leaves to the pan.

Then fry the champignon caps (TIP: if you add the butter to the pan first and then the oil, you give it a chance to caramelize and give the fried product a slightly nutty flavor).

Add 3 cubes of chopped garlic to the champignons to slightly aromatize them. Add the garlic to the ajvar.

Place slices of bacon in a dry frying pan and fry until crispy.

Fry the garlic and ajvar mixture in a pan. Then, in a bowl, combine them with fried champignon stems, cheese and basil, add salt and pepper. Stuff the champignon caps with this mixture.

Line a baking tray with baking paper and place the bread, champignons and bacon chips on it.

Place in the oven for 5 minutes (200 degrees, upper grill).

Spread the remaining ajvar on the bread, place a bacon chip on top and place the champignon on it.