45 min.
These crostini with chanterelles are a great idea for a summer dinner with a glass of white wine with friends. It's a low-maintenance snack that leaves plenty of time for socialising when made together. The chanterelles bake perfectly in foil pouches in the barbecue, and the toasted bread is much tastier and crispier than the one baked in the oven, and smells of smoke...
INGREDIENTS
Squirrel bags (2 pieces):
- 1 litre of fresh chanterelles
- 50 g butter
- a bunch of fresh onion leaves
- 2 garlic cloves
- a bunch of fresh dill
- a few sprigs of fresh thyme
- ground black pepper and salt (to taste)
- foil (for baking)
For toasted bread:
- 2 pieces of Baguette French bread
- a few garlic cloves
- fresh thyme sprigs (for decoration)
- grated Djugas cheese (for sprinkling, but not necessarily)
PREPARATION
I cooked the squirrel crostini in a Cobb grill. We put it right on the table, like a fondue pot, and enjoyed the cooking. We all sat, cooked, chatted... A great recipe for a summer dinner on the terrace or balcony, as this grill is suitable for anywhere where a regular grill is not available.
I washed the chanterelles, ripped the big ones and left the small ones whole.
I chopped the onion leaves, chopped the garlic, dill and thyme together and mixed them with the chanterelles, seasoning everything with spices.
I tore open two large sheets of foil, on which I arranged the halved chanterelles and placed a piece of butter on each. I folded the foil in half and formed square baskets, the edges of which I twisted tightly to prevent the squirrel juices from escaping during cooking.
I placed the foil bags with the chanterelles on the grill and baked them for about 15 minutes, with the lid of the grill on, until the bags were puffed up.
While the chanterelles were baking, I sliced the French baguettes diagonally and cut the garlic cloves in half (to make it easier to rub the bread).
When both bags of chanterelles were baked, we toasted the bread on both sides on the grill.
Finally, we each made our own crostini: we rubbed the bread with a sliced garlic clove, placed the foil-baked squirrels on top, and decorated and garnished it with fresh thyme and grated Džiugas cheese.
Recipe source.
