Cooking-ez.com

1,000 easy and fully explained recipes, with 12,153 photos and 79 videos

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.

7,1134.6/5

Grade this recipe

Last modified on: July 2nd 2017

For 4 slices, you will need:

How long does it take?

Fulfillment
PreparationCookingStart to finish
32 min.26 min.58 min.
Preservation:
Should be eaten immediately.
At what time?
Work this out...

Step by step recipe

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

Prepare the toppings

Prepare 1 courgette and slice fairly thinly.
Stage 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.
Stage 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.
Stage 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.
Stage 5
1 min.
Kérinou slices : Photo of step #5 Add the chopped mushrooms and mix well...
Stage 6
5 min.
Kérinou slices : Photo of step #6 ...then sauté for a few minutes. The mushrooms should just begin to brown.
Stage 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.
Stage 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.
Stage 9
3 min.
Kérinou slices : Photo of step #9 Divide the courgettes between the slices...
Stage 10
3 min.
Kérinou slices : Photo of step #10 ...then add the mushrooms...
Stage 11
3 min.
Kérinou slices : Photo of step #11 ...and top with the ham and cheese cut into slivers.
Stage 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe use (among others)
MushroomsMushrooms: You can get more informations, or check-out other recipes which use it, for example: Rillettes stuffed mushrooms, Crispy potato and mushroom brik rolls, Mushroom velouté, Mixed salad with curry mayo, Escalope of veal in a cream sauce, ... All
CheeseCheese: You can check-out other recipes which use it, like for example: Grilled cheese, Endive and cheese salad with croutons, Welsh (French Welsh Rarebit), Potato wallets, Filo leeks and cheese tart, ... All
BreadBread: You can get more informations, or check-out other recipes which use it, for example: Tartine du pêcheur , Mushrooms on toast, French style, "Buttonhole" quail eggs, Bread with Tomato , Pan con tomate, ... All
Smoked hamSmoked ham: You can check-out other recipes which use it, like for example: Endive gratin with cancoillotte, Gougères, Fish petals, vegetables julienne, and beurre blanc, Potato tortilla (Spanish omelette), Ham spirals, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-05-26)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page