Bruschette with chanterelles and arugula

Name: bruschette with chanterelles and arugula
Cook time: 15 min
Total time: 15 min
Yield: 12
Cuisine: Mediterranean
Ingredients: 60 g unroasted hazelnuts; 30 g salted butter; 150 g Cantharellus cibarius; 12 bruschetta Italian toast; 15 g spicy rocket

Mushrooms and arugula on toast.

Ingredients

60 g unroasted hazelnuts
30 g salted butter
150 g Cantharellus cibarius

12 bruschetta Italian toast
15 g spicy rocket

Directions

Heat a frying pan without oil or butter and roast the hazelnuts in 3 min. On medium heat until golden brown. Let cool on a plate.
Finely chop the hazelnuts and mix half with the butter.
Heat the hazelnut butter in the same frying pan and fry the Cantharellus cibarius for 2 minutes on a high heat. Season with pepper.
Cover the toast with the arugula and spread the Cantharellus cibarius over it. Garnish with the rest of the hazelnuts.