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photo: andychef.ru Bruschetta with Porcini Mushrooms

Bruschetta with Porcini Mushrooms

Bruschetta is a classical Italian snack-antipasto, which is a slice of dried bread – for example, ciabatta, - toasted to a light crust and crunchy condition. And then you can experiment: spread on bread, for example, crushed ripe tomatoes with fresh basil or roast beef, cheese and olives and savor the balsamic. Well, and so on. By itself, the ingredients and their number in such recipes can be infinitely varied, in fact, that is why similar recipes are good. However, here such combination of tastes and components seemed to me very interesting.

Steps

  • 1. First of all, you need to soak the dried mushrooms in a cup of water. If you use fresh, skip this step. By the way, do not drain the remaining water in a bowl – you can prepare a good aromatic broth with it.
  • 2. While mushrooms are soaked, prepare bread. Take white, similar with ciabatta – with large honeycombs of air. Lubricate on both sides with olive oil – this is a guarantee that the crust will appear very quickly, but inside the bread will be gentle and airy – perfect! Fry finished slices from two sides in a frying pan. Of course – the grill here will give aesthetic stripes and an interesting texture (because then the slice is fried unevenly). Immediately rub ready toast with garlic.
  • 3. While mushrooms are soaked, prepare bread. Take white, similar with ciabatta – with large honeycombs of air. Lubricate on both sides with olive oil – this is a guarantee that the crust will appear very quickly, but inside the bread will be gentle and airy – perfect! Fry finished slices from two sides in a frying pan. Of course – the grill here will give aesthetic stripes and an interesting texture (because then the slice is fried unevenly). Immediately rub ready toast with garlic.
  • 4. While mushrooms are soaked, prepare bread. Take white, similar with ciabatta – with large honeycombs of air. Lubricate on both sides with olive oil – this is a guarantee that the crust will appear very quickly, but inside the bread will be gentle and airy – perfect! Fry finished slices from two sides in a frying pan. Of course – the grill here will give aesthetic stripes and an interesting texture (because then the slice is fried unevenly). Immediately rub ready toast with garlic.

  • 5. While mushrooms are soaked, prepare bread. Take white, similar with ciabatta – with large honeycombs of air. Lubricate on both sides with olive oil – this is a guarantee that the crust will appear very quickly, but inside the bread will be gentle and airy – perfect! Fry finished slices from two sides in a frying pan. Of course – the grill here will give aesthetic stripes and an interesting texture (because then the slice is fried unevenly). Immediately rub ready toast with garlic.
  • 6. While mushrooms are soaked, prepare bread. Take white, similar with ciabatta – with large honeycombs of air. Lubricate on both sides with olive oil – this is a guarantee that the crust will appear very quickly, but inside the bread will be gentle and airy – perfect! Fry finished slices from two sides in a frying pan. Of course – the grill here will give aesthetic stripes and an interesting texture (because then the slice is fried unevenly). Immediately rub ready toast with garlic.


Appetizers

Ingredients

  • Bread
    2 pcs
  • Dried mushrooms
    30 g
  • Leek
    1 pcs
  • Olive oil
    30 ml
  • Garlic
    2 clove
  • Rucola
    30 g
  • Goat cheese
    10 g

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