Bruschetta with chanterelles and Parmesan cream
1 serving
15 minutes
Bruschetta with chanterelles and parmesan cream is an elegant dish of Italian cuisine that reflects its simplicity and sophistication. Golden ciabatta with a crispy crust serves as the base for tender, aromatic chanterelles sautéed in oil and fresh spinach that adds lightness to the dish. The parmesan cream made from cheese and cream adds a rich, velvety texture, turning each bite into a delight. The composition is completed with grated truffle and watercress salad that bring subtle earthy and spicy notes to the dish. This bruschetta is a perfect choice for gourmets who appreciate a refined combination of flavors; it is ideal for an aperitif or light dinner, creating an atmosphere of a cozy Italian evening.
1
Fry the ciabatta until golden brown on both sides.
- Ciabatta: 140 g
2
Fry the chanterelles in oil and place them on the bruschetta.
- Chanterelles: 100 g
- Vegetable oil: 5 ml
3
Sauté spinach in oil and add it to the chanterelles.
- Spinach: 20 g
- Vegetable oil: 5 ml
4
Mix parmesan and cream in a saucepan, heat and stir until smooth and the cheese melts, transfer the mixture to a siphon and make parmesan mousse. Place it on bruschetta.
- Parmesan (Parmigiano Reggiano): 20 g
- Whipping cream 33%: 20 ml
5
Garnish the ready bruschetta with grated truffle and watercress.
- Truffle: 1 g
- Garden cress: 1 g
