Le Gruyère AOP porcini crostini

30' 10'

Porcini crostini with Le Gruyère AOP make for a delicate and refined starter that combines the scent of the forest with the rich, nutty, variety of tastes from one of the most renowned Swiss cheeses - Le Gruyère AOP. Porcini, or ceps, mushrooms, also known as the “King of mushrooms”, are valued for their intense, earthy flavour, which harmonises perfectly with the creamy texture and hearty flavour of Le Gruyère AOP. These crostini offer a tempting combination of crispy baguettes, juicy mushrooms and tangy cheese, and they guarantee a taste explosion with every bite. Whether served as an elegant starter for your dinner party or as the highlight of your aperitif hour, porcini crostini with Le Gruyère AOP are a culinary experience to spoil your senses and leave you wanting more. Be transposed by this sublime creation and enjoy a touch of gourmet on your plate. Enjoy!

Stéphanie Zosso

Ingredients for

4

Note

Le Gruyère AOP porcini crostini

  • 200 g
    fresh porcini (cep) mushrooms
  • 130 g
    Le Gruyère AOP Réserve
  • 20 g
    garlic
  • 70 g
    shallots
  • 10 g
    of sage
  • 20 g
    of parsley
  • 50 g
    olive oil
  • 20 g
    white wine
  • 10 g
    butter
  • 300 g
    bread
  • 1 pinch
    of salt
  • 1 pinch
    of pepper

Preparation

Le Gruyère AOP porcini crostini

  1. Clean the porcini well and dice; also dice the Le Gruyère AOP Réserve.
  2. Wash the parsley and chop it finely, halve the garlic cloves.
  3. Dice the shallots and cut the baguette into slices.
  4. Fry the baguette slices in half of the olive oil until golden brown, rub with the garlic clove halves, and keep warm.
  5. Then rapidly brown the porcini mushrooms in the rest of the olive oil.
  6. Once they have coloured, add the shallots and sage and then add the butter.
  7. After two minutes, add the white wine and fully reduce the mixture.
  8. Add salt and pepper to taste.
  9. Place the mushrooms in a bowl and just prior to spreading on the baguette slices, add the cubes of Le Gruyère AOP and the parsley.
  10. Serve and enjoy while warm.

Delicious to know

You can also roast the baguette slices in the oven rather than in a frying pan. When you keep the baguette slices warm, ensure that they are kept on a warm plate or wrapped in a cloth. The baguette would dry out in a ventilated oven.

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Le Gruyère AOP porcini crostini

30' 10'

Porcini crostini with Le Gruyère AOP make for a delicate and refined starter that combines the scent of the forest with the rich, nutty, variety of tastes from one of the most renowned Swiss cheeses - Le Gruyère AOP. Porcini, or ceps, mushrooms, also known as the “King of mushrooms”, are valued for their intense, earthy flavour, which harmonises perfectly with the creamy texture and hearty flavour of Le Gruyère AOP. These crostini offer a tempting combination of crispy baguettes, juicy mushrooms and tangy cheese, and they guarantee a taste explosion with every bite. Whether served as an elegant starter for your dinner party or as the highlight of your aperitif hour, porcini crostini with Le Gruyère AOP are a culinary experience to spoil your senses and leave you wanting more. Be transposed by this sublime creation and enjoy a touch of gourmet on your plate. Enjoy!

Stéphanie Zosso

Ingredients for

4

Note

Le Gruyère AOP porcini crostini

  • 200 g
    fresh porcini (cep) mushrooms
  • 130 g
    Le Gruyère AOP Réserve
  • 20 g
    garlic
  • 70 g
    shallots
  • 10 g
    of sage
  • 20 g
    of parsley
  • 50 g
    olive oil
  • 20 g
    white wine
  • 10 g
    butter
  • 300 g
    bread
  • 1 pinch
    of salt
  • 1 pinch
    of pepper

Preparation

Le Gruyère AOP porcini crostini

  1. Clean the porcini well and dice; also dice the Le Gruyère AOP Réserve.
  2. Wash the parsley and chop it finely, halve the garlic cloves.
  3. Dice the shallots and cut the baguette into slices.
  4. Fry the baguette slices in half of the olive oil until golden brown, rub with the garlic clove halves, and keep warm.
  5. Then rapidly brown the porcini mushrooms in the rest of the olive oil.
  6. Once they have coloured, add the shallots and sage and then add the butter.
  7. After two minutes, add the white wine and fully reduce the mixture.
  8. Add salt and pepper to taste.
  9. Place the mushrooms in a bowl and just prior to spreading on the baguette slices, add the cubes of Le Gruyère AOP and the parsley.
  10. Serve and enjoy while warm.

Delicious to know

You can also roast the baguette slices in the oven rather than in a frying pan. When you keep the baguette slices warm, ensure that they are kept on a warm plate or wrapped in a cloth. The baguette would dry out in a ventilated oven.

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  • 30'
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Le Gruyère AOP porcini crostini

30' 10'

Porcini crostini with Le Gruyère AOP make for a delicate and refined starter that combines the scent of the forest with the rich, nutty, variety of tastes from one of the most renowned Swiss cheeses - Le Gruyère AOP. Porcini, or ceps, mushrooms, also known as the “King of mushrooms”, are valued for their intense, earthy flavour, which harmonises perfectly with the creamy texture and hearty flavour of Le Gruyère AOP. These crostini offer a tempting combination of crispy baguettes, juicy mushrooms and tangy cheese, and they guarantee a taste explosion with every bite. Whether served as an elegant starter for your dinner party or as the highlight of your aperitif hour, porcini crostini with Le Gruyère AOP are a culinary experience to spoil your senses and leave you wanting more. Be transposed by this sublime creation and enjoy a touch of gourmet on your plate. Enjoy!

Stéphanie Zosso

Ingredients for

4

Note

Le Gruyère AOP porcini crostini

  • 200 g
    fresh porcini (cep) mushrooms
  • 130 g
    Le Gruyère AOP Réserve
  • 20 g
    garlic
  • 70 g
    shallots
  • 10 g
    of sage
  • 20 g
    of parsley
  • 50 g
    olive oil
  • 20 g
    white wine
  • 10 g
    butter
  • 300 g
    bread
  • 1 pinch
    of salt
  • 1 pinch
    of pepper

Preparation

Le Gruyère AOP porcini crostini

  1. Clean the porcini well and dice; also dice the Le Gruyère AOP Réserve.
  2. Wash the parsley and chop it finely, halve the garlic cloves.
  3. Dice the shallots and cut the baguette into slices.
  4. Fry the baguette slices in half of the olive oil until golden brown, rub with the garlic clove halves, and keep warm.
  5. Then rapidly brown the porcini mushrooms in the rest of the olive oil.
  6. Once they have coloured, add the shallots and sage and then add the butter.
  7. After two minutes, add the white wine and fully reduce the mixture.
  8. Add salt and pepper to taste.
  9. Place the mushrooms in a bowl and just prior to spreading on the baguette slices, add the cubes of Le Gruyère AOP and the parsley.
  10. Serve and enjoy while warm.

Delicious to know

You can also roast the baguette slices in the oven rather than in a frying pan. When you keep the baguette slices warm, ensure that they are kept on a warm plate or wrapped in a cloth. The baguette would dry out in a ventilated oven.

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Le Gruyère AOP porcini crostini

30' 10'

Porcini crostini with Le Gruyère AOP make for a delicate and refined starter that combines the scent of the forest with the rich, nutty, variety of tastes from one of the most renowned Swiss cheeses - Le Gruyère AOP. Porcini, or ceps, mushrooms, also known as the “King of mushrooms”, are valued for their intense, earthy flavour, which harmonises perfectly with the creamy texture and hearty flavour of Le Gruyère AOP. These crostini offer a tempting combination of crispy baguettes, juicy mushrooms and tangy cheese, and they guarantee a taste explosion with every bite. Whether served as an elegant starter for your dinner party or as the highlight of your aperitif hour, porcini crostini with Le Gruyère AOP are a culinary experience to spoil your senses and leave you wanting more. Be transposed by this sublime creation and enjoy a touch of gourmet on your plate. Enjoy!

Stéphanie Zosso

Ingredients for

4

Note

Le Gruyère AOP porcini crostini

  • 200 g
    fresh porcini (cep) mushrooms
  • 130 g
    Le Gruyère AOP Réserve
  • 20 g
    garlic
  • 70 g
    shallots
  • 10 g
    of sage
  • 20 g
    of parsley
  • 50 g
    olive oil
  • 20 g
    white wine
  • 10 g
    butter
  • 300 g
    bread
  • 1 pinch
    of salt
  • 1 pinch
    of pepper

Preparation

Le Gruyère AOP porcini crostini

  1. Clean the porcini well and dice; also dice the Le Gruyère AOP Réserve.
  2. Wash the parsley and chop it finely, halve the garlic cloves.
  3. Dice the shallots and cut the baguette into slices.
  4. Fry the baguette slices in half of the olive oil until golden brown, rub with the garlic clove halves, and keep warm.
  5. Then rapidly brown the porcini mushrooms in the rest of the olive oil.
  6. Once they have coloured, add the shallots and sage and then add the butter.
  7. After two minutes, add the white wine and fully reduce the mixture.
  8. Add salt and pepper to taste.
  9. Place the mushrooms in a bowl and just prior to spreading on the baguette slices, add the cubes of Le Gruyère AOP and the parsley.
  10. Serve and enjoy while warm.

Delicious to know

You can also roast the baguette slices in the oven rather than in a frying pan. When you keep the baguette slices warm, ensure that they are kept on a warm plate or wrapped in a cloth. The baguette would dry out in a ventilated oven.

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Le Gruyère AOP porcini crostini

30' 10'

Porcini crostini with Le Gruyère AOP make for a delicate and refined starter that combines the scent of the forest with the rich, nutty, variety of tastes from one of the most renowned Swiss cheeses - Le Gruyère AOP. Porcini, or ceps, mushrooms, also known as the “King of mushrooms”, are valued for their intense, earthy flavour, which harmonises perfectly with the creamy texture and hearty flavour of Le Gruyère AOP. These crostini offer a tempting combination of crispy baguettes, juicy mushrooms and tangy cheese, and they guarantee a taste explosion with every bite. Whether served as an elegant starter for your dinner party or as the highlight of your aperitif hour, porcini crostini with Le Gruyère AOP are a culinary experience to spoil your senses and leave you wanting more. Be transposed by this sublime creation and enjoy a touch of gourmet on your plate. Enjoy!

Stéphanie Zosso

Ingredients for

4

Note

Le Gruyère AOP porcini crostini

  • 200 g
    fresh porcini (cep) mushrooms
  • 130 g
    Le Gruyère AOP Réserve
  • 20 g
    garlic
  • 70 g
    shallots
  • 10 g
    of sage
  • 20 g
    of parsley
  • 50 g
    olive oil
  • 20 g
    white wine
  • 10 g
    butter
  • 300 g
    bread
  • 1 pinch
    of salt
  • 1 pinch
    of pepper

Preparation

Le Gruyère AOP porcini crostini

  1. Clean the porcini well and dice; also dice the Le Gruyère AOP Réserve.
  2. Wash the parsley and chop it finely, halve the garlic cloves.
  3. Dice the shallots and cut the baguette into slices.
  4. Fry the baguette slices in half of the olive oil until golden brown, rub with the garlic clove halves, and keep warm.
  5. Then rapidly brown the porcini mushrooms in the rest of the olive oil.
  6. Once they have coloured, add the shallots and sage and then add the butter.
  7. After two minutes, add the white wine and fully reduce the mixture.
  8. Add salt and pepper to taste.
  9. Place the mushrooms in a bowl and just prior to spreading on the baguette slices, add the cubes of Le Gruyère AOP and the parsley.
  10. Serve and enjoy while warm.

Delicious to know

You can also roast the baguette slices in the oven rather than in a frying pan. When you keep the baguette slices warm, ensure that they are kept on a warm plate or wrapped in a cloth. The baguette would dry out in a ventilated oven.

Similar recipes
  • 180'
  • 30'
  • 20'
  • 30'
  • 8'
  • 40'

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