Bouchées montagnardes
Literally "mountain mouthfuls" in French, these canapés combine ingredients from the mountainous region of eastern France: Morteau sausage, Morbier cheese and mushrooms. They make a hearty aperitif snack or are ideal for an informal supper.
24 K
30 min.
Easy
48 pieces
4 IngredientsLast modified on: May 18th 2022
For 48 pieces, you will need:
- 1
2 baguettes - 2
400 g mushroom duxelles - 3
400 g cooked Morteau sausage - 4
400 g Morbier - Total weight: 1,700 grams
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 10 min.
All in all: 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Slice 2 baguettes thinly and arrange on a sheet of cooking parchment laid on a baking sheet.
Preheat the oven to 390°F (200°C).
Preheat the oven to 390°F (200°C).
Stage 2 - 5 min.
Add a few duxelles mushrooms to each slice.
Stage 3 - 5 min.
Top with 1/2 a slice of Morteau sausage.
Stage 4 - 5 min.
Finish with a sliver of Morbier cheese.
Stage 5 - 10 min.
Bake for about 10 minutes until the cheese has melted.
Stage 6
Serve hot or warm.
Remarks
You can use a different smoked sausage if you prefer, and the same goes for the cheese.
If you'd like to pep up the flavour, spread a little mustard on the bread before adding the mushrooms.
If you'd like to pep up the flavour, spread a little mustard on the bread before adding the mushrooms.
Keeping: Should be eaten right away.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 920 RDI=360 % | 5,570 RDI=530 % | 400 RDI=60 % | 3,830 RDI=190 % | 16,020 RDI: 190 % |
| Per 100 g | 50 RDI=20 % | 330 RDI=30 % | 20 RDI=4 % | 230 RDI=10 % | 940 RDI: 10 % |
| Per piece | 20 RDI=7 % | 120 RDI=10 % | 8 RDI=1 % | 80 RDI=4 % | 330 RDI: 4 % |
How much will it cost?
- For 48 pieces : $12.40
- Per piece : $0.30
Change currency: 
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)
Mushroom duxelles
You can get more informations, or check-out other recipes which use it, for example: Mushroom tart, Eggs "en cocotte" with spinach, Artichoke hearts forestier , Tenderloin steak with beetroot tops and mushrooms, Beef Wellington, ... See them all 5
Cooked Morteau sausage
Like these other recipes: Smoky canapés, Montagnon rice, Mont d'or in brioche, Tortilla Comtoise, Comtoise endive salad, ... See them all 11
Morbier
Like these other recipes: Tortilla Comtoise, Gratin Comtois, Montbenoit's canapés, Green beans and potatoes with Morbier cream sauce, Ham and cheese slices with spring onions, ... See them all 7
Baguette
You can get more informations, or check-out other recipes which use it, for example: Smoky canapés, Bistro sandwich, Stuffed baguette , Mini cheese and mustard toasts, Seb's Italian-style aperitif slices, ... See them all 6
Other recipes you may also like
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.November 16th 2013293 K 15 2 hours 30 min.
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).January 23th 2022457 K 25 45 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.January 27th 2017756 K 313.7 40 min.
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.February 21th 2011307 K 24 35 min.
Small foie gras pasties
Dainty pasties, filled with a morsel of seasoned foie gras.September 7th 2018321 K4.6 2 hours
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-03-30)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
Note: We'll never share your e-mail address 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.