Baked Bruschetta with Porcini Caviar and Parmesan
4 servings
45 minutes
Baked bruschetta with white mushroom caviar and parmesan is an exquisite blend of Italian gastronomy and rustic simplicity. Bruschetta, a popular appetizer, originated deep in Italy where peasants would toast bread and rub it with garlic. In this version, white mushrooms, aromatic and meaty, are transformed into a delicate caviar infused with the flavors of caramelized onions, fresh garlic, and Italian herbs. A light tang from lemon juice highlights the depth of the mushroom aroma while baked parmesan adds a crispy salty crust. This dish is perfect as a wine appetizer, part of a festive dinner or simply a way to enjoy the warmth of Mediterranean cuisine.
1
Wash the white mushrooms, clean them, and cut them into large pieces. In a large deep skillet, heat 3 tablespoons of oil and fry the mushrooms for about 20 minutes, stirring occasionally.
- Porcini mushrooms: 600 g
- Sunflower oil: 4 tablespoons
2
In another pan, sauté the finely chopped onion in 1 tablespoon of oil until golden.
- Onion: 1 piece
- Sunflower oil: 4 tablespoons
3
Place mushrooms, onion, and 1 clove of garlic in a blender, pour in lemon juice, and add the Italian herb mix, salt, and black pepper. Blend until smooth.
- Porcini mushrooms: 600 g
- Onion: 1 piece
- Garlic: 2 cloves
- Lemon juice: 2 tablespoons
- Dried oregano: 0.3 teaspoon
- Dried basil: 0.3 teaspoon
- Savory (summer savory): to taste
- Coarse salt: 0.5 teaspoon
- Freshly ground black pepper: pinch
4
Toast the bread in a dry skillet or on the grill, brush it with olive oil and rub with the remaining garlic. Place the mushroom bruschetta on top, sprinkle each with 1 tablespoon of parmesan. Bake for a few minutes in the oven until the cheese melts - and enjoy eating.
- White bread: 4 pieces
- Olive oil: 2 tablespoons
- Garlic: 2 cloves
- Grated Parmesan cheese: 4 tablespoons
