Baguette Bruschetta with Assorted Cheeses

Ingredients

• French Baguette 1 piece
• Hochland Cream Cheese for Cooking 5 oz
• Prosciutto 0 oz
• Sun-Dried Tomatoes 0 oz
• Olives stuffed with lemon 0 oz
• Champignons 0 oz
• Vegetable Oil 0 fl oz
• Scallions 0 oz
• Hot smoked pink salmon 0 oz
• Parsley 0 oz
• Quail Egg 2 pieces
• Olive Oil 0 fl oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Slice the baguette diagonally into pieces about 1.5 to 2 cm thick.

Step 3

Heat a skillet and brush it with olive oil. Toast the bread slices until golden brown on both sides. Then set them aside.

Step 4

Slice the mushrooms in half. Heat vegetable oil in a skillet and quickly sauté the mushrooms over high heat until golden brown. At the end, season with salt and pepper.

Step 5

Chop the sun-dried tomatoes into small pieces.

Step 6

Finely chop the olives, green onions, and parsley.

Step 7

Mix the Hochland creamy processed cheese with chopped olives, the mushroom cheese with parsley, and the cheese with ham with green onions (set aside some of the green onions for garnishing the bruschetta). The Hochland processed cheese will give the bruschetta a rich, creamy flavor.

Step 8

Spread the cheese on toasted bread.

Step 9

Top the bruschetta with creamy Hochland spreadable cheese, sun-dried tomatoes, and a slice of prosciutto.

Step 10

Place a slice of fish and half a quail egg on a bruschetta topped with Hochland creamy mushroom cheese.

Step 11

Top the bruschetta with Hochland cream cheese and ham, then add sautéed mushrooms and garnish with slices of green onion.

Step 12

Serve the bruschettas at the festive table.