Bruschetta with chanterelles, tomatoes and stracciatella
1 serving
5 minutes
Another composition by Andrey Zhdanov, similar to an edible painting. Bruschetta with chanterelles is perhaps the most common restaurant genre, but in this section it looks new. The chanterelles are fried in boiling oil until lightly golden and carefully laid out on super-crispy bread (for this it is dried twice - first on the grill, then in the oven) and a layer of cream cheese. White for gold is an obviously advantageous background, and drops of lingonberry sauce peeking out here and there finally turn the bruschetta landscape into a feast for the eyes.
1
Prepare a gel from lingonberries. Add 1 tablespoon of water to the jam, mix and strain. Add agar-agar, whisk until fully dissolved and bring to a boil. Let cool to 90 degrees. Place the mixture in a pastry bag, quickly cool on ice and store in the refrigerator.
- Lingonberry jam: 50 g
- Agar-agar: 1 g
- Lingonberry jam: 50 g
2
Assemble the bruschetta. Finely chop the onion and sauté in a mixture of vegetable and butter until translucent. Add the chanterelles and sauté until the mushrooms release excess moisture and become golden.
- Butter: 10 g
- Vegetable oil: 10 ml
- Chanterelles: 100 g
3
Fry a piece of bread on both sides on the grill, then dry it in a preheated oven at 180 degrees for 2 minutes.
- White bread: 45 g
4
Spread stracciatella on bread, top with sliced cherry tomatoes, and then add sautéed chanterelles with onions. Drizzle cranberry gel on the bruschetta. Garnish with microgreens and edible flowers (optional) and serve.
- Stracciatella cheese: 50 g
- Yellow cherry tomatoes: 40 g
- Chanterelles: 100 g
- Lingonberry jam: 50 g
- Microgreens salad mix: 2 g
- Edible flower petals: 1 g
