Crispy bread towers with chanterelles

Name: Crispy bread towers with chanterelles
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 18 Thin slices of baguette; 6-7 TABLESPOONS Olive oil; 300 g small chanterelles; 1 small onion; 300 g Cutting beans; 7-10 Tbsp Salt; 50 g diced lean ham; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Pepper; 3 Stem/s Parsley; 7-10 Tbsp Radish sprouts; baking paper

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

18 Thin slices of baguette
6-7 TABLESPOONS Olive oil
300 g small chanterelles
1 small onion
300 g Cutting beans
7-10 Tbsp Salt
50 g diced lean ham
2 TABLESPOONS Lemon juice
7-10 Tbsp Pepper
3 Stem/s Parsley
7-10 Tbsp Radish sprouts
baking paper

Directions

1
For the crispy bread, spread slices of baguette on both sides with 2-3 tablespoons of oil and spread on a baking tray lined with baking paper. Roast in a preheated oven (electric cooker: 230 °C/circulating air: 210 °C/gas: see manufacturer) for approx. 5 minutes until golden brown. Take out and let cool down.
2
Clean the mushrooms, wash briefly, dab dry well and possibly halve. Peel and finely chop the onion. Clean, wash and cut the beans into fine strips. Blanch in boiling salted water for about 2 minutes. Drain, drain well.
3
Heat 1 tablespoon of oil in a frying pan. Sauté the mushrooms for approx. 4 minutes while turning them. Fry the diced ham and onion for about 1 minute. Stir in the beans. Season to taste with lemon juice, salt and pepper. Remove from the heat.
4
Wash and chop the parsley, mix with 3 tablespoons of oil. Layer 3 slices of bread with the mushroom mixture to form turrets. Drip parsley oil around the turrets. Garnish with sprouts.