Toast the slices of bread on one side only under the oven grill.
Quarter each slice.
Arrange the mushrooms on a baking sheet, drizzle with olive oil and season with salt.
Grill under a heated grill for a few minutes until done and leave to cool.
Reserve 20 hazelnuts for garnishing; process the remaining nuts with the cheese, basil, garlic and butter.
Check seasoning and chill the paté until firm (about one hour).
Just before serving, spread the untoasted side of each piece of bread with the paté and arrange the grilled mushrooms on top.
Garnish with ground blck pepper, chopped nuts and sprigs of herbs.
Makes 40 bites.
Place the hazelnuts in a single layer on a baking sheet and bake for a few minutes in a hot oven until the skins are browned.
Take care not to burn the nuts.
Place them on a clean, dry cloth and rub between your hands to remove the skins.