Portobello mushroom toast with gruyere cheese #153

This is a very simple toast with only one Portobello mushroom and some Gruyere cheese on top that has been gratinated and served on a toast. Portobello mushrooms are a good choice since they are bigger than most other kinds of mushroom so you can serve mushroom for each toast.

The Gruyere cheese is simply amazing and one of my favorite cheeses, however if you can´t find it you can replace with some other mature hard cheese like Parmesan, Comté or English Cheddar.

Portobello mushroom toast with Gruyere cheese

white bread for toast
Gruyere cheese
butter
portobello mushroom
salt, pepper

Remove the stem from the mushroom and fry it in a pan on both sides in butter, season with salt and pepper. Slice the toast and fry it in a pan with a little bit of butter and place the portobello mushroom on top. Grate a generous amount of Gruyere on top of the toast and then gratinate it in the oven. Once the cheese starts to get brown, remove from the oven and serve.

Roe on toast with cress and lemon crème fraiché #135

Good tasting roe on grilled bread with some lemon flavored crème fraiche and fresh cress to give it a bit of spice. Classic, simple, elegant and great tasting. This is very simple to make and is usually very appreciated, you can use any good tasting roe you like.

For these pictures I used lump roe wich is a really cheap one with a rough saltiness and hard pearls that pop in your mouth. It´s not the ideal roe but a great alternative when you´re on a budget. If you can afford it on your budget you can go way higher and usually the quality and taste will be adjusted with what you pay.

Roe on toast with cress and lemon crème fraiché

white bread
roe
cress
crème fraiché
lemon
salt, pepper

Cest the lemon and combine with the crème fraiché, season with salt and pepper and let sit for one hour to let the lemon taste develop. You can also add lemon juice if you want more acidity and lemon taste.

Slice the bread and grill, let the bread cool off and then spread the lemon crème fraiche on top, add a spoonful of roe on top and finish off with some fresh cut cress.

Green gazpacho with cream cheese crostini #88

The classic Spanish Gazpacho soup is a must for me at least once a week throughout the summer, this version is made using only green vegetables except for the tomatoes which are yellow. The flavor gets a bit different but equally good and fresh. 

Green gazpacho with cream cheese crostini

cucumber

green pepper

green chili

yellow or green tomatoes

white wine vinegar

olive oil

white bread

salt, black pepper

garlic

cream cheese

Cut all vegetables into pieces, add a few pieces of white bread and splash over some vinegar, olive oil, salt and pepper. Let sit out for half an hour to let the vegetables marinate. 

Blend the vegetables into an soup, season with vinegar, oil, salt and pepper. Cut bread into thin slices and toast, spread on some cream cheese. Serve the soup ice cold.