VEGETARIAN

Bruschetta with Chanterelles, Tomatoes, and Stracciatella

⏳ Time

5 minutes + 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Another creation by John Smith, resembling an edible painting. Bruschetta with chanterelles is perhaps the most popular restaurant genre, but in this interpretation, it looks fresh and new. The chanterelles are sautéed in hot oil until lightly golden and carefully arranged on super crispy bread (which is dried twice — first on the grill, then in the oven) and a layer of creamy cheese. The white serves as a perfect backdrop for the golden, and the splashes of lingonberry sauce peeking through here and there transform the bruschetta's landscape into a feast for the eyes.

Ingredients

White bread - 1.6 oz
Pickled Chanterelles - 3.5 oz
Stracchino cheese - 1.8 oz
Butter - 0.4 oz
Vegetable Oil - 0 fl oz
Yellow Cherry Tomatoes - 1.4 oz
Black Currant Jam - 1.8 oz
Agar-Agar - 0 oz
Microgreens - 0.1 oz
Petals - 0 oz

Step by Step guide

Step 1

Prepare a gel from the lingonberries. Add 1 tablespoon of water to the jam, mix, and strain. Add agar-agar, whisk until fully dissolved, and bring to a boil. Allow to cool to 194°F. Transfer the mixture into a pastry bag, quickly cool it on ice, and store in the refrigerator.

Step 2

Assemble the bruschetta. Finely chop the onion and sauté it in a mixture of vegetable and butter until translucent. Add the chanterelles and continue to sauté until the mushrooms release their excess moisture and turn golden.

Step 3

Toast a piece of bread on both sides on the grill, then dry it in a preheated oven at 356°F for 2 minutes.

Step 4

Spread stracciatella on the bread, top with sliced cherry tomatoes, and then add sautéed chanterelles with onions on top of the tomatoes. Drizzle cranberry gel onto the bruschetta in separate drops. Garnish with microgreens and edible flowers (if desired) and serve.