Slice the sourdough.

Spread the cream cheese on top of the bread slices.

Drizzle with balsamic glaze and use a knife to smooth over the glaze.

Halve the strawberries and cut off the bottom leaves in a straight line across.

Use a melon baller to scoop out the inside of the strawberry.

Halve the bocconcinis.

Arrange all the toadstools on the toast and place a basil leaf under each mushroom.

Use a toothpick or piping utensil to add the mayo dots to the toadstools.

Add more basil leaves if you wish.

Sprinkle with sea salt.

Serve.