chanterelle and prosciutto bruschetta

bruschetta con cantarelli e prosciutto

for 6

500 g chanterelles, cleaned (see here)

6 slices prosciutto di San Daniele

50 g unsalted butter

2 tablespoons olive oil

4 garlic cloves, peeled, 3 finely chopped

3 tablespoons chopped fresh flat-leaf parsley

Maldon salt and freshly ground black pepper

6 slices sourdough bread

extra virgin olive oil

Heat the butter and olive oil in a thick-bottomed saucepan. Add the chanterelles and fry over high heat for 3–4 minutes. Add the chopped garlic and parsley and cook for a further 4 minutes. If there is too much juice in the pan, pour it out and discard. Season the chanterelles generously with salt and pepper.

Grill the bread on both sides and rub on one side with the whole garlic clove. Drizzle over extra virgin olive oil. Spoon the mushrooms over each bruschetta, cover with the slice of prosciutto and drizzle over some more extra virgin olive oil.