Bruschetta | Chanterelles | Taleggio

It simply took one visit to Marché Jean-Talon in Montréal (my favorite market) to be inspired to make this bruschetta.

It took me a while to convince JB that adding Taleggio here was a good idea. He was afraid it might be a bit too gamy. Taleggio is a semi-soft Italian cheese made from cow’s milk and, despite the strong, pungent aroma from its rind, it is very mild in flavor, not unlike a good brie. If you can’t find Taleggio, use a local semi-soft cheese popular in your area.

Chanterelles have a very subtle flavor that is perfectly enhanced by a bit of butter. Simplicity is the main ingredient in this dish and lets the ingredients speak for themselves.

Bruschetta with chanterelles

To make bruschette, you will need:

1 thick slice of crusty bread per person, I used sourdough
1 big handful of chanterelles per person, cleaned and shred into small pieces
a bit of olive oil
1 shallot, finely chopped
1 knob unsalted butter
salt and pepper to taste
1 garlic clove, halved
2 slices Taleggio, rind removed

Method:

Preheat the oven to 400 °F.

1. In a skillet over medium-high heat, cook the chanterelles in a bit of olive oil stirring often until cooked through.
2. Reduce the heat to low, add the shallot and toss frequently, until the shallot is soft and translucent.
3. Turn the heat off, season with salt and pepper and add the butter. Stir until the butter has melted and set aside.
4. Grill the bread on both sides over a hot grill, just until you have nice grill marks.
5. While the bread is still hot, rub one surface with the cut side of the garlic clove.
6. Garnish the bread slices with the cooked mushrooms and top with a slice of Taleggio. Transfer to the oven and cook until the cheese has melted, 5 minutes. Serve immediately with a glass of white wine.

To read on the difference between bruschetta, crostini and fett’unta, I suggest you follow this link: Bruschetta anyone? (Mon Food Blog)

Bruschetta with chanterelles

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