Mushrooms and pears croutons

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The mushroom and pear croutons are a different idea than usual to serve a tasty appetizer to your guests. The recipe is absolutely simple, you will have to flavor the mushrooms a little, caramelize slightly, combine all the ingredients to assemble the croutons and heat everything in the oven to complete. An easy easy procedure for a mouth-watering result! Happy Tuesday to those who pass by here and we’ll read later;)

  • Doses for 4 people:
  • 4 slices of bread
  • 200 gr of taleggio
  • 40 gr of dried porcini mushrooms
  • 1 large pear
  • 1 tablespoon of brown sugar
  • 2 spoons of balsamic vinegar
  • 1 knob of butter
  • salt
  • chives
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 30 min
  • cooking: 10 min
  • total: 40 min

Method

How to make mushroom and pear croutons

take the dried mushrooms in hot water for 5-10 minutes, then squeeze them gently and cook them quickly in a pan with oil and chives.

In the meantime, clean the pear, cut it into thin slices and caramelise it with butter, sugar and if you want balsamic vinegar for about 10 minutes on low heat.

Cut the bread into slices and lay on each slice first the cheese, then the mushrooms, finally the pears.

Bake in a preheated convection oven at 180 ° for about 10 minutes or until the cheese begins to melt.

Serve the mushroom and pear croutons immediately with a little chives or fresh onions.

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