Greetings to all mushroom lovers, because today we are making a classic Italian appetizer, bruschetta, in combination with chanterelles. Perfectly caramelized chanterelles with bacon and thyme together with a refreshing granulated cheese spread on crispy toasted bread with a touch of honey. Mushroom bruschetta is a great appetizer, snack or light lunch for mushroom lovers.
- 150 g of granulated cheese (replacement: ricotta cheese or burata)
- Lemon zest (I rubbed the lemon over the currants 4-5 times)
- 1 tablespoon of olive oil
Mix the grain cheese in a multipurpose or blender to get a creamy texture; if you use another creamier cheese, skip this step.
Then add lemon zest and olive oil to the cheese and mix well.
- 250 g of chanterelles
- 80 g of bacon
- 2 shallots or one medium-sized red onion
- 40-50 g of butter
- Spices: pepper, salt, nutmeg and thyme
Fry the diced bacon in a pan until it renders the fat and becomes slightly crispy. Remove the bacon from the pan and add the mushrooms to the remaining fat and fry them until they soften (5-7 minutes), then add about 20 g of butter and shallots cut into halves. Season everything with pepper, a teaspoon of salt and thyme (feel free to adjust the amount of spices to your taste) and bake until the onion turns golden.
PREPARATION OF BRUSKET:
Cut one baguette into slices and fry them in a pan with the rest of the butter. You put the spread on the crispy slices of baguette, then the mushroom filling, bacon and finally sprinkle a little honey on top.