Serve warm or cold. Light sour cream Scoop out cooked potatoes. Mix potato with parsley, cheese, Windsor Farm Mushrooms and sour cream. Fill into potato, top with additional cheese and bake or microwave until hot. In a small bowl combine Parmesan cheese, olive oil and garlic.
Toast bread slices on one side, then turn over and brush cheese mixture onto untoasted side.
Grill until golden brown. Combine cherry tomatoes, olives, spring onions, Spanish onion, drained Soya Beans and chopped basil leaves and toss to combine. To Serve Place grilled bread slices onto a platter. Top with spoonfuls of prepared salad. Drizzle with a little balsamic vinegar and serve immediately.