A grilled baguette with cambozola, pear and chanterelles
1 wholegrain (or sourdough) baguette
2 slices of cambozola
1/4 ripe pear, sliced
100 g chanterelles (or wild mushrooms)
1 clove of garlic crushed
1 tbsp chopped parsley
1 nob of butter
pepper and salt
Clean the chanterelles with a soft brush. Melt the butter in a frying pan and fry the chanterelles on medium heat. Add the garlic and the parsley. Stir and fry the mushrooms for 5 minutes or so until they are done.
Slice the baguette in two (lengthwise), add the pear, then the cheese and finish with the chanterelles. Put them under the grill for about two minutes until the cheese is melted.