Croûton Bites

Name: Croûton Bites
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Mushrooms; 4 TABLESPOONS Oil; 4-6 Tbsp White wine vinegar; 250 g Tomatoes; 125 g Mozzarella cheese; 1/2 bunch Chervil and basil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 6 discs Sandwich toast bread; 1 TABLESPOON Butter or margarine; 2 Spring onions

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Mushrooms
4 TABLESPOONS Oil
4-6 Tbsp White wine vinegar
250 g Tomatoes
125 g Mozzarella cheese
1/2 bunch Chervil and basil
7-10 Tbsp Salt
7-10 Tbsp black pepper
6 discs Sandwich toast bread
1 TABLESPOON Butter or margarine
2 Spring onions

Directions

1
Clean, clean and slice the mushrooms, put some aside and chop the rest finely. Heat oil in a pan, fry mushroom slices in it until golden brown, take them out. Add chopped mushrooms to the frying fat, also fry until golden brown.
2
Deglaze with vinegar and set aside. Wash, clean and seed the tomatoes. Drain the mozzarella. Cut both into small cubes. Wash the chervil and basil, dab dry, put some aside for garnishing, cut the rest into strips.
3
Mix everything with the mushrooms. Season to taste with salt and pepper. Use a rabbit (9 cm long and wide) and egg (7 cm long and 5 cm wide) cookie cutter to cut out figures from the toast (use leftover bread elsewhere).
4
Heat the fat in a frying pan, fry the toast rabbits and eggs in it until golden brown, drain on kitchen paper. Clean and wash spring onions and cut into rings. Spread mozzarella salad over the croutons.
5
Sprinkle with spring onions. Garnish with mushroom slices and herbs.