Kérinou slices


Kérinou slices
These toasted slices are topped with sautéed vegetables (courgette and mushrooms), covered with a slice of smoked ham and then slivers of cheese.

Once the cheese is melted and browned in the oven, the slices should be served piping hot.
43 K 4.5/5 (40 reviews)
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Last modified on: May 10th 2023
For 4 slices, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 35 min.
Cooking: 30 min.
All in all: 60 min.
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Step by step recipe


Stage 1 - 6 min.
Kérinou slices

Prepare the toppings

Prepare 1 courgette and slice fairly thinly.

Stage 2 - 5 min.
Kérinou slices
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.

Stage 3 - 15 min.
Kérinou slices
Prepare and chop 200 g mushrooms.

Coarsely chop parsley leaves.

Peel, wash and finely chop 1 spring onion (scallion).

Stage 4 - 1 min.
Kérinou slices
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.

Stage 5 - 1 min.
Kérinou slices
Add the chopped mushrooms and mix well...

Stage 6 - 5 min.
Kérinou slices
...then sauté for a few minutes. The mushrooms should just begin to brown.

Stage 7
Kérinou slices
At the end of cooking, salt and pepper then add the chopped parsley.

Take off the heat and set aside.

Stage 8 - 1 min.
Kérinou slices

Prepare and cook the slices

Preheat the oven to 360°F (180°C).

Lay 4 slices bread on a baking sheet.

Stage 9 - 3 min.
Kérinou slices
Divide the courgettes between the slices...

Stage 10 - 3 min.
Kérinou slices
...then add the mushrooms...

Stage 11 - 3 min.
Kérinou slices
...and top with the ham and cheese cut into slivers.

Stage 12 - 15 min.
Kérinou slices
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.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe350 RDI=140 %2,330 RDI=220 %230 RDI=30 %2,520 RDI=130 %10,560 RDI: 130 %
Per 100 g30 RDI=10 %200 RDI=20 %20 RDI=3 %210 RDI=10 %890 RDI: 10 %
Per slices90 RDI=30 %580 RDI=60 %60 RDI=9 %630 RDI=30 %2,640 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk
How much will it cost?
  • For 4 slices : 5.70 €
  • Per slices : 1.45 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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