Baked crostini with mushrooms and cheese, served with apple salad

Flatbreads browned and then baked lids served garnished with heads of sauteed mushrooms, blue cheese and fries of seasoned apples.

Ingredients:

1 piece of Italian-style rustic baguette 2 pcs apples (one red and one yellow or green) 1 piece garlic cloves 2 tbsp coarsely chopped walnuts 1 handful chopped green parsley 60 g blue (mould) cheese 60 g small mushroom heads lemon juice from 1/2 lemon

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olive oil

Procedure:

1. Dry fry the baguette slices cut crosswise on both sides about 1 cm thick
2. In the same pan, dry fry the mushroom heads again
3. Cut the pitted apples into smaller fries, drizzle them generously with lemon juice, drizzle with olive oil and finally mix with roughly chopped green parsley
4. Brush the crostini with a clove of garlic, top with the mushroom heads and slices of blue cheese, sprinkle with chopped nuts, drizzle lightly with olive oil and bake them under the grill in the oven for a while to melt the cheese
5. Sprinkle generously with apple salad and serve immediately, still warm.