Bruschetta with mushrooms and pears

Ingredients

• 1 mini baguette
• 200 g curd cheese
• 100 g oyster mushrooms and shiitake
• 50 g sugar
• 1 pear
• 1 clove of garlic
• butter
• 3 sprigs of dill
• dill, baby peas and balsamic for serving

Cooking

Step 1

Mix half of the finely chopped dill leaves with cheese.

Step 2

Cut the baguette into pieces of medium thickness. Fry in a dry frying pan on both sides. Rub with garlic.

Step 3

Cut all mushrooms into medium pieces. Fry in butter. Add the remaining dill, stir. Remove from fire.

Step 4

Peel the pear, cut into medium pieces. Melt the sugar in a pan, add the pear and caramelize it. Put the pear on a plate, cool.

Step 5

Apply balsamic to the plate with brush strokes. Spread most of the cheese mass on the bread. Lay out the mushrooms and pear. Pour the remaining cream from a pastry bag, garnish with dill and peas.