Crostini with chestnut cream cheese and mushrooms

Name: Crostini with chestnut cream cheese and mushrooms
Prep time: 20 min
Total time: 26 min
Yield: 12
Ingredients: 1 baguettes; 100 g cream cheese, plain; 1 tbsp clarified butter; 200 g chestnuts in caramel sauce; 1 shallots; 100 g mushrooms; 1 organic lemons; 1 tbsp parsley; 3 tbsp olive oil; ½ tsp salt; a little pepper

Aperitif fingerfood Vegetarian Autumn

Total: 26 min. | Active: 20 min.

vegetarian

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Crispy, creamy, autumnal and all in beautiful, earthy tones – these crostini combine everything we love about this time of year. The chestnut cream cheese is slightly sweet, while the chanterelles bring a peppery flavour and earthy aroma. They taste like coming home after a long day out in the fresh air, when your cheeks are rosy and cold. This recipe can be whipped up in no time and is perfect as an attractive appetizer or a light starter.

Recipe by:
Nadja - LouMalou

Ingredients

for 12 pieces

Chestnut cream cheese
200 g	chestnuts in caramel sauce, drained
100 g	cream cheese, plain
½ tsp	salt
a little	pepper

Mushrooms
1 tbsp	clarified butter
1	shallot, finely chopped
100 g	mushrooms (e.g. chanterelles)

Baguette
1	baguette (approx. 370 g)

To bake
3 tbsp	olive oil

To serve
1	organic lemon, use just half of grated zest
1 tbsp	parsley, finely chopped

How it's done

Chestnut cream cheese

Roughly chop the chestnuts, puree with the cream cheese, season.

Mushrooms

Heat the clarified butter in a frying pan. Sauté the shallot for approx. 1 min., add the mushrooms, fry for approx. 4 mins.

Baguette

Cut the baguette into slices, place on a baking tray lined with baking paper.

To bake

Approx. 6 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, brush the slices of bread with the oil.

To serve

Spread the chestnut cream cheese onto the slices of bread, top with the mushrooms. Garnish with the lemon zest and parsley.

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