| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Thick slices hazelnut bread |
| 2 |
T |
Walnut oil |
| 2 |
|
Cloves garlic |
| 1/2 |
oz |
Butter |
| 1/2 |
|
Onion |
| 3/4 |
lb |
Small button mushrooms |
| 2 |
T |
Madeira |
| 5 |
|
Double cream |
| 1 |
|
Sprig fresh thyme |
| 1 |
oz |
Finely-grated gruyere cheese |
INSTRUCTIONS
Preheat the oven to 140C. Rub one cut side of each piece of the bread
with a cut clove of garlic. Sprinkle on the walnut oil and place the
bread slices on to a baking sheet. Dry in the oven for 20 minutes or
so until the bread is crisp. Remove from the oven; leave the bread on
the baking sheet. Increase the oven temperature to 200C. Crush the
remaining clove of garlic and finely chop the onion. Wipe the
mushrooms with a clean damp cloth and leave whole. Fry the onion and
garlic in the butter until softened. Add the mushrooms and cook
lightly, then add the Madeira and increase the heat to drive off the
alcohol, leaving the flavour. Add the cream and reduce the sauce again
over a high heat to thicken. Add thyme leaves and seasoning to taste.
Spoon the mixture on to the hazelnut bread slices and top with the
grated gruyere. Bake for 4-5 minutes until the cheese has melted and
glazed the crostini. Serve with a small green salad garnish.
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