Impressive dinner party dish. Depending on the time of year, can be decorated with flowers from chives, thyme or even rosemary, all go well with the flavour.
Make up to 3 days ahead and assemble just before serving
2 small ciabatta loaves
sea salt
Mushroom Paté
200 g mushrooms, roughly chopped
15 g dried porcini mushrooms
2 sprigs thyme
2 cloves garlic, peeled and kept whole
1 banana shallots, sliced
60 g butter, cut into cubes
1 tsp sherry vinegar
100 g ricotta
1 tbsp truffle oil
To Finish
Good quality salted butter to butter the crisp breads (optional)
Herb flowers (chive, thyme or rosemary)
chives, finely chopped
pink peppercorns, lightly crushed
Preheat the oven to 120c fan.
In a baking tray, add the mushrooms, porcini mushrooms, thyme sprigs, whole garlic, shallots and spread out in a single layer. Dot with butter, cover tightly with foil and bake for 1 hour.
While the mushrooms are cooking, slice the ciabatta lengthways into 12 slices. Brush with olive oil, season with sea salt, place on a baking tray, put in the oven for 10 – 15 minutes. Keep checking them so they don’t burn. They should be crisp to the touch. Remove from the oven, cool and they can be stored in an airtight container for up to 5 days.
When the mushrooms are done, remove the foil and allow to cool a little. Remove the sprigs of thyme, tip everything into the bowl of a food processor or blender along with sherry vinegar, ricotta, truffle oil and several pinches of salt and a good grinding of black pepper. Blitz until smooth. Taste and add more salt if necessary.
Paté can be stored in the fridge for up to 3 days. When ready to serve, place pate in a piping bag. Butter the ciabatta crisp breads, pipe the paté over the butter and decorate with flowers, chives and pink peppercorns. Serve on a sharing dish or serve 2 per person on individual plates.
Ciabatta Crisp Bread with Truffled Mushroom Paté
Equipment
Ingredients
- 2 small ciabatta loaves
- olive oil
- sea salt
Mushroom Paté
- 200 g mushrooms roughly chopped
- 15 g dried porcini mushrooms no need to soak
- 2 sprigs thyme
- 2 cloves garlic peeled kept whole
- 1 banana shallot thinly sliced
- 60 g butter cut into small cubes
- 1 tsp sherry vinegar
- 100 g ricotta
- 1 tbsp truffle oil (buy the best quality you can afford)
To Finish
- Good quality salted butter (optional)
- Herb flowers (chives, thyme or rosemary)
- chives finely sliced
- pink peppercorns lightly crushed
Instructions
- Preheat the oven to 120c fan.
- In a baking tray, add the mushrooms, porcini mushrooms, thyme sprigs, whole garlic, shallots and spread out in a single layer. Dot with butter, cover tightly with foil and bake for 1 hour.
- While the mushrooms are cooking, slice the ciabatta lengthways into 12 slices. Brush with olive oil, season with sea salt, place on a baking tray, put in the oven for 10 - 15 minutes. Keep checking them so they don't burn. They should be crisp to the touch. Remove from the oven, cool and they can be stored in an airtight container for up to 5 days.
- When the mushrooms are done, remove the foil and allow to cool a little. Remove the sprigs of thyme, tip everything into the bowl of a food processor or blender along with sherry vinegar, ricotta, truffle oil and several pinches of salt and a good grinding of black pepper. Blitz until smooth. Taste and add more salt if necessary.
- Paté can be stored in the fridge for up to 3 days. When ready to serve, place pate in a piping bag. Butter the ciabatta crisp breads, pipe the paté over the butter and decorate with flowers, chives and pink peppercorns. Serve on a sharing dish or serve 2 per person on individual plates.
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