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Grilled Tomme de Savoie open breads with trompette mushrooms and chopped garlic & parsley

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  • Cheese :

    Tomme de Savoie
  • Dish type :

    Main, Snack, Starter
  • Season :

    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

  1. Preheat the oven in the grill position.
  2. Sauté the trompette mushrooms that have been carefully washed and dried, in a hot saucepan with the melted butter. Add salt and pepper.
  3. 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.
  4. 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.
  5. Serve on a bed of mixed lettuce leaves.