Chantrelle Mushroom and Tomato Bruschetta

3
Average: 3 (1 vote)
(1 vote)
Chantrelle Mushroom and Tomato Bruschetta
share Share
print
bookmark_border Copy URL
Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
4
Ingredients
8 slices Ciabatta
1 garlic clove
1 tablespoon olive oil
250 grams Chanterelle
300 grams tomatoes
2 sprigs marjoram
1 tablespoon clarified butter
How healthy are the main ingredients?
tomatoChanterelleolive oilmarjoramgarlic clove

Preparation steps

1.

Peel the garlic, and squeeze lightly to produce some of the oils. Rub the slices of the bread with the exposed surfaces of the garlic. Place on a baking sheet and toast until golden brown in a 200°C (approximately 400°F) oven for 2-3 minutes. 

2.

Clean the chantrelle mushrooms and coarsely chop. Blanch the tomatoes briefly in boiling water. Remove the tomatoes from the water and peel. Quarter the tomatoes, remove the core, and cut into wedges. Rinse the marjoram, pat dry, and remove the leaves from the stems. 

3.

Heat the clarified butter in a frying pan. Add the mushrooms and sear strongly over high heat, then season to taste with salt and pepper. Add the marjoram and tomatoes to the pan, and cook until heat through. Top the toasted bread with the tomato mixture and serve immediately.