White chanterelles bruschetta

Bruschetta is an easy dish to cook and convivial appetizer. This recipe is our version of an original and simple bruschetta, a perfect fall antipasto when coming back from a rainy day of work!


Serves 4 persons

  • 1/2 Lb of fresh white chanterelles (or 20g of dried chanterelles)

  • half of a focaccia bread

  • 1 small onion

  • 1 clove of garlic

  • 3 to 4 small sweet peppers

  • 40g of cheddar cheese

  • 1 knob of butter

  • olive oil

  • salt and pepper

Step 1: preparing the white chanterelles and the sweet peppers

Chop finely your sweet peppers and onion. Reserve.

Dry sauté your fresh white chanterelles in a pan (see the technique of dry sauté here: http://www.thekitchn.com/technique-dry-sauteing-105133)

When they start to stick to the pan, add a knob of butter and some olive oil.

TIP: you can chop them more finely once they are cooked for a nicer presentation of the bruschetta!

Add the chopped onions and sweet peppers. Stir-fry for 5 to 8 minutes.


Step 2: preparing the bread

Preheat the oven to 180 °C (350 °F).

Slice your foccacia bread.

Place the bread slices on a large baking sheet. Drizzle with 30 ml (2 tablespoons) of olive oil. Toast in the oven for about 5-10 minutes or until lightly browned.

Let cool on the baking sheet. Then rub the grilled bread with half of the garlic clove.

Step 3: finishing the bruschetta

Add the white chanterelles and the sweet peppers onto the bread.

Sprinkle with finely chopped garlic and the cheddar cheese.

Broil for 2 minutes, just to melt the cheese.

Served warm and eat straight away!

Final step: EAT AND ENJOY!

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