CHANTARELLE BRUSCHETTA
Kantarellbruschetta
Scrumptious with a drink! Crunchy bruschette with chantarelles, capers and home-made dressing.
Serves 4
Approx 8 baguette slices
salt
1 slice aubergine cut lengthwise, very thin
olive oil
1 3/4 oz chantarelles
10 black, pitted olives
3 spring onions
2 tablespoons capers
Dressing:
1 egg yolk
1 small garlic clove
1 teaspoon Dijon mustard
0.2 cup olive oil
0.2 cup rapeseed oil
1 teaspon white wine vinegar
Lightly toast the bread.
Sprinkle the aubergine with a little salt and leave for about 30 minutes. Dab off the water. Turn the aubergine over in olive oil and fry until golden on both sides. Cut in small cubes.
Trim the mushrooms and cut in smaller pieces. Heat up some olive oil in a frying pan and fry the mushrooms until tender. Flavor with salt and pepper. Coarsely chop the olives and cut the spring onions in thin slices. Put all this in a bowl and add aubergine, chantarelles and capers. Blend gently.
Dressing:
Stir the egg yolk together with crushed garlic and mustard. Add the oil dropwise while stirring continuously. Flavor to taste with vinegar, salt and pepper.
Divide the mushroom mix over the sliced bread and drizzle with the dressing just before serving.
Enjoy!
Bella
Kantarellbruschetta
Scrumptious with a drink! Crunchy bruschette with chantarelles, capers and home-made dressing.
Serves 4
Approx 8 baguette slices
salt
1 slice aubergine cut lengthwise, very thin
olive oil
1 3/4 oz chantarelles
10 black, pitted olives
3 spring onions
2 tablespoons capers
Dressing:
1 egg yolk
1 small garlic clove
1 teaspoon Dijon mustard
0.2 cup olive oil
0.2 cup rapeseed oil
1 teaspon white wine vinegar
Lightly toast the bread.
Sprinkle the aubergine with a little salt and leave for about 30 minutes. Dab off the water. Turn the aubergine over in olive oil and fry until golden on both sides. Cut in small cubes.
Trim the mushrooms and cut in smaller pieces. Heat up some olive oil in a frying pan and fry the mushrooms until tender. Flavor with salt and pepper. Coarsely chop the olives and cut the spring onions in thin slices. Put all this in a bowl and add aubergine, chantarelles and capers. Blend gently.
Dressing:
Stir the egg yolk together with crushed garlic and mustard. Add the oil dropwise while stirring continuously. Flavor to taste with vinegar, salt and pepper.
Divide the mushroom mix over the sliced bread and drizzle with the dressing just before serving.
Enjoy!
Bella
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