Ingredients:
- 1 baguette, sliced
- 200 g jarred porcini mushrooms
- 2 tablespoons summer truffle cream
- 2 cloves of garlic, finely chopped
- Olive oil
- Salt and black pepper to taste
- Fresh parsley, finely chopped
Preparation:
- Preheat the oven to 200°C. Brush the baguette slices with a little olive oil and bake in the oven until golden brown.
- Heat a little olive oil in a skillet and sauté the garlic until golden brown.
- Add the chanterelle mushrooms and sauté for 5–7 minutes.
- Reduce the heat and add the truffle cream. Stir well.
- Season with salt and black pepper to taste.
- Spread the mixture over the toasted baguette slices.
- Serve sprinkled with fresh parsley. Bon appétit!
