Kérinou slices

Step by step recipe:

  1. 6 min.Kérinou slices : Photo of step #1

    Prepare the toppings

    Prepare 1 courgette and slice fairly thinly.
  2. 5 min.Kérinou slices : Photo of step #2
    Pour 3 tablespoons olive oil into a frying pan on high heat.

    When really hot, add the courgette slices and sauté for a few minutes.

    After cooking, they should still be reasonably firm. Salt, pepper and scatter with thyme. Set aside.
  3. 15 min.Kérinou slices : Photo of step #3
    Peel then chop 200 g mushrooms.

    Coarsly chop the parsley leaves.

    Peel, rinse, then chop 1 spring onion (scallion) finely.
  4. 1 min.Kérinou slices : Photo of step #4
    Pour 3 tablespoons olive oil into the same pan as before on high heat. When hot, add the chopped onion.

    Cook for 1 minute without colouring.
  5. 1 min.Kérinou slices : Photo of step #5
    Add the chopped mushrooms and mix well...
  6. 5 min.Kérinou slices : Photo of step #6
    ...then sauté for a few minutes. The mushrooms should just begin to brown.
  7. Kérinou slices : Photo of step #7
    At the end of cooking, salt and pepper then add the chopped parsley.

    Take off the heat and set aside.
  8. 1 min.Kérinou slices : Photo of step #8

    Prepare and cook the slices

    Preheat the oven to 360°F (180°C).

    Lay 4 slices bread on a baking sheet.
  9. 3 min.Kérinou slices : Photo of step #9
    Divide the courgettes between the slices...
  10. 3 min.Kérinou slices : Photo of step #10
    ...then add the mushrooms...
  11. 3 min.Kérinou slices : Photo of step #11
    ...and top with the ham and cheese cut into slivers.
  12. 15 min.Kérinou slices : Photo of step #12
    Cook in the oven for 10 to 20 minutes, until the cheese has melted and is starting to brown.

    Serve immediately.

Remarks:

Kérinou is a district of Brest, in the Brittany region of northwest France. In keeping with the spirit of the recipe, try to use a French "tome" cheese if possible, preferably from Brittany.

If you like a little more crunch, you can toast the bread before adding the toppings.

Source:

Home made.

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