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Needham, MA & Brockton, MA

Yellowfoot & Prosciutto Bruschetta
Serves 4


Toasts (cont'd):

6 Tbsp. walnut oil


2 Tsp. Extra Virgin Olive Oil

2 Tbsp. cider vinegar

  1/2 lb. yellowfoot or other wild mushrooms, cleaned and trimmed

1 tsp. Dijon mustard

  2 shallots, minced
Salt & pepper to taste   3 Tbsp. chopped parsley, chives, or chervil
Toasts:   3 slices prosciutto, cut in thin slices

20 slices French bread

  1/2 lb. mesclun salad greens
3 Tbsp. walnut oil    

Make a vinaigrette, whisking oil into vinegar and mustard. Season to taste with salt and pepper. Brush bread on one side with walnut oil. Toast until lightly browned on one side.

In a sauté pan, heat olive oil over medium heat. Saute mushrooms with shallots until they give their juice, about 3 minutes. Toss with herbs, prosciutto, half the vinaigrette, and pepper to taste. Pile lavishly on toasts. Mix remaining vinaigrette with salad, place in the center of each plate, and surround with bruschetta.

Recipe courtesy of D'Artagnan

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