Bruschetta with Chanterelles and Pesto Sauce
Appetizers • European
Description
This recipe is shared by Chef John Smith from a popular American restaurant.
Ingredients
- White bread 6 pieces
- Stracchino cheese 15 oz
- Pickled Chanterelles 15 oz
- Butter 5 oz
- Dill 0 oz
- Fresh basil leaves 0 oz
- Basil 0 oz
- Parsley 0 oz
- Pistachios 0 oz
- Garlic 0 oz
- Anchovies 0 oz
- Olive Oil 5 fl oz
- Meyer Lemon Juice 0 oz
- Parmesan Cheese 0 oz
- Scallions 0 oz
Step-by-Step Guide
Step 1
First, prepare the pesto sauce. Separate the leaves of green basil and parsley from the stems. Blanch them in boiling water, then transfer to ice water for 5 minutes. Drain on paper towels and dry.
Step 2
Grate the Parmesan cheese on a fine grater. In a blender, combine the herbs, cheese, nuts, garlic, and anchovies. Add olive oil and lemon juice, and blend until smooth. The pesto sauce is ready.
Step 3
Melt half of the butter in the microwave or in a water bath.
Step 4
Brush a slice of bread with the melted butter.
Step 5
Heat a skillet and toast the bread on both sides until crispy.
Step 6
In the same skillet, sauté the chanterelles in butter for 10 minutes. Drain the cooked mushrooms on a napkin to remove excess oil.
Step 7
Assemble the bruschetta. Place stracciatella on the bread.
Step 8
Next, drizzle with pesto sauce.
Step 9
Top with the sautéed chanterelles.
Step 10
Garnish with red basil, green onion, and dill.
Step 11
Serve!
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