
THE BRUNCH CONCEPT: BRUSCHETTA EDITION
By Grand Hotel Sous-Chef Lysimachos Drakos
Level of Difficulty: easy peasy
Servings: 1
SMOKED SALMON BRUSCHETTA
Ingredients
Bruschetta bread
Greek Cream Cheese
100g Katiki Domokou
50g Heavy Cream
20ml Lemon Juice
150g Smoked Salmon
Thinly sliced radish
Basil leaves
Black Tobiko
Method
- Mix all the ingredients in a food processor
- Now, pass the mass through a fine sieve until you get a fine cream
- Cut fine slices of bread
- Toast the bread in the toaster
- Spread the Greek Cream Cheese on the bruschetta bread
- Place the smoked salmon slices on top
- Last but not least, garnish with the radish the basil leaves and the tobiko
BEETROOT & GOAT CHEESE BRUSCHETTA
For the goat cheese
Ingredients
150g goat cheese
100g heavy cream
2 tbsp. olive oil
Thyme
Method
- Mix all the ingredients in a food processor.
- Pass the mass through a fine sieve until you get a fine cream
For the beetroot tartar
Ingredients
3 cooked beetroots
3 tbsp. walnut oil
2 tbsp. thyme honey
Salt & Pepper
Fine slices of Takuan (Japanese radish)
Dried Sweetcorn Blossoms
Walnut Oil
Method
- Mix all the ingredients in a food processor
- Cut fine slices of bruschetta bread
- Toast the bread in the toaster
- Spread the Goat Cheese Cream
- Place on top the Beetroot Tartar
- Garnish with the Takuan and sprinkle some dried sweetcorn blossoms
PROSCIUTTO & MUSHROOM BRUSCHETTA
For the mushroom cream
Ingredients
2 tbsp. Butter
200g sliced white button mushrooms
100 g heavy cream
Thyme
Oregano
Salt & Pepper
Method
- Place a sauté pan on the fire
- Now add the mushrooms
- Sprinkle salt and pepper
- When the mushrooms start to cook , put the butter and stir
- Then add the heavy cream
- Cook until they get a soft texture
- At the last minute put the thyme and oregano
- Mix the mushroom sauce in a food processor
- Pass the mass through a fine sieve until you get a fine cream
For the crispy prosciutto
Ingredients
4 slices of Prosciutto
Parchment Paper
Method
- Set the oven at 175c
- Place the parchment paper on a tray
- Add the Prosciutto
- Bake for 13 minutes
- Set to rest another 5 minutes
For the pickled shimeji mushrooms
Ingredients
100 g Shimeji mushrooms
100 ml Rice Vinegar
20g Salt
20g Sugar
Method
- Mix the Vinegar, salt and sugar until everything dissolves
- Place the Shimeji in the liquid mixture for 20 minutes
For the basil pesto
Ingredients
300g basil leaves
300g pine nuts
20g mashed garlic
300ml olive oil
230 Basil leaves
For garnish
Ingredients
Dry Mallow Blossoms
Parmesan cheese
Method
- Mix all the ingredients in a food processor until you get a green paste
- Toast the bread in the toaster
- Spread the Mushroom cream on top
- Wrap the pickled Shimeji with Prosciutto
- Place it on the cream
- Put the Crispy Prosciutto and the basil pesto
- Sprinkle with the Mallow Blossoms