for 16 pieces

Smoke mix

75 g	smoke chips
3 tbsp	water
3 sprig	rosemary
3 sprig	sage

To grill the crostini

1	baguette, diagonally sliced
2 tbsp	olive oil

To smoke the mushrooms

250 g	mushrooms, quartered
200 g	fresh morels, quartered
1 tbsp	olive oil
¼ tsp	sea salt

To serve

1 tsp	white balsamic vinegar
2 tbsp	olive oil
1 tbsp	honey
1 tbsp	parsley, finely chopped
a little	sea salt
a little	pepper

How it's done

Smoke mix

Place the sawdust, water, rosemary and sage in a bowl, mix well, leave to stand for approx. 30 mins.

To grill the crostini

Drizzle the slices of baguette with oil. Grill over/on a low heat (approx. 150 °C for approx. 2 mins. on each side.

To smoke the mushrooms

Place the mushrooms in a bowl, marinate with the oil and salt.

Place the sawdust directly on top of the embers. Transfer the mushrooms to the grill tray, cover and smoke over/on a low heat (approx. 150 °C for approx. 15 mins.

To serve

Spoon the mushrooms on top of the crostini. Top with the balsamic, oil, honey and parsley, season.

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