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🍽️ Crunchy Ciabatta Toasts with Mushrooms and Ham

468 kcal · 30 min · 4 servings

Ingredients

• 1 Ciabatta
• 3 garlic cloves
• 1 shallot
• 200 g fresh chanterelles
• 200 g fresh porcini mushrooms
• 200 g fresh button mushrooms
• 4 sprigs basil
• 4 tbsp olive oil (for drizzling)
• 20 g butter
• salt
• pepper (from the mill)
• porcini mushroom powder (to taste)
• 12 slices prosciutto

Instructions

1. 1. Preheat the oven to 220 degrees Celsius using top and bottom heat.
2. 2. Slice the ciabatta bread into pieces about 1.5 centimeters thick.
3. 3. Place the bread slices on a baking sheet lined with baking paper.
4. 4. Peel the garlic and finely chop two cloves.
5. 5. Finely dice the shallot.
6. 6. Clean the mushrooms and chop them into coarse pieces.
7. 7. Wash the basil and shake off excess water.
8. 8. Pluck the basil leaves from the stems.
9. 9. Chop the basil leaves coarsely as well.
10. 10. Rub the ciabatta slices with a whole clove of garlic.
11. 11. Drizzle the slices lightly with olive oil.
12. 12. Toast the slices in the hot oven for 3 to 5 minutes until golden brown.
13. 13. Meanwhile, melt the butter in a pan.
14. 14. Sauté the shallot and the chopped garlic until they are soft and translucent.
15. 15. Add the mushrooms and fry them while stirring until they have taken on color.
16. 16. Season everything with salt, pepper, and porcini powder.
17. 17. Taste the mixture to adjust.
18. 18. Remove the finished bread slices from the oven.
19. 19. Arrange the slices on a plate.
20. 20. Spread some of the mushroom mixture on the bread slices.
21. 21. Place one slice of prosciutto on each.
22. 22. Sprinkle the whole thing with the chopped basil.
23. 23. Serve the crostini.

Nutrition per serving

• kcal: 468
• Protein: 26 g · Fett/Fat: 28 g · Carbs: 27 g