| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 4 |
|
Thick slices hazelnut bread |
| 2 |
tb |
Walnut oil |
| 2 |
|
Cloves garlic |
| 1/2 |
oz |
Butter |
| 1/2 |
sm |
Onion |
| 3/4 |
lb |
Small button mushrooms |
| 2 |
tb |
Madeira |
| 5 |
fl |
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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