Bruschetta with chanterelles and pesto sauce
6 servings
20 minutes
Brand chef Ilya Blagoveshchensky shared with us a recipe from the Sapiens restaurant menu.
1
First, you need to prepare the pesto sauce. Separate the leaves of green basil and parsley from the stems. Blanch them in boiling water and then transfer to ice water for 5 minutes. Drain on paper towels and dry.
- Green basil: 35 g
- Parsley: 20 g
2
Grate the Parmesan on a fine grater. Place herbs, cheese, nuts, garlic, and anchovies in a blender bowl. Add olive oil and lemon juice and blend everything until smooth. The pesto sauce is ready.
- Parmesan (Parmigiano Reggiano): 15 g
- Green basil: 35 g
- Parsley: 20 g
- Pine nuts: 15 g
- Garlic: 3 g
- Anchovies: 20 g
- Olive oil: 120 ml
- Freshly squeezed lemon juice: 12 g
3
Melt half of the butter in the microwave or in a water bath.
- Butter: 100 g
4
Spread melted butter on a slice of bread.
- White bread: 6 pieces
- Butter: 100 g
5
Heat the pan and toast the bread on both sides until crispy.
- White bread: 6 pieces
6
In the same pan, sauté the chanterelles in butter for 10 minutes. Drain the cooked mushrooms on a paper towel to remove excess oil.
- Chanterelles: 360 g
- Butter: 100 g
7
Assemble the bruschetta. Spread stracciatella on the bread.
- Stracciatella cheese: 480 g
8
Next, drizzle with pesto sauce.
- Olive oil: 120 ml
9
Top with sautéed chanterelles.
- Chanterelles: 360 g
10
Garnish with red basil, onion, and dill.
- Purple basil: 6 g
- Dill: 1 g
- Spring onion: 6 g
11
Serve!
