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Grilled Tomme de Savoie open breads with trompette mushrooms and chopped garlic & parsley
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Cheese :
Tomme de SavoieDish type :
Main, Snack, StarterSeason :
Spring, Summer, Autumn
Ingredients - for 4 persons
- 200g Tomme de Savoie - 45% fat or whole milk
- 250ml crème fraîche
- 300g trompette mushrooms (or chanterelles)
- 1 clove of garlic
- Around ten sprigs of parsley
- 30g butter
Preparation
- Preheat the oven in the grill position.
- Sauté the trompette mushrooms that have been carefully washed and dried, in a hot saucepan with the melted butter. Add salt and pepper.
- Add the chopped parsley and garlic and leave to simmer for 10 to 12 minutes, stirring from time to time. Add the crème fraîche and leave on a very low heat.
- Arrange the Tomme de Savoie - cut into slices - on the bread. Grill for 2 to 3 minutes. Garnish the slices of bread with the trompette mushroom mixture.
- Serve on a bed of mixed lettuce leaves.
