- 1 Bruschetta Bread
- Approximately fifteen lardons
- 80 g of mixed mushrooms (frozen)
- A few leaves of rocket
- 3 tablespoons of fresh, heavy cream
- Half a lemon
- 1 tablespoon de Balsamic vinegar
- Salt and pepper
Heat the oven to 180° (Gas Mark 6).
Spread the La Boulangère Bruschetta with heavy cream, salt, pepper and sprinkle on a little nutmeg.
In a frying pan at medium heat, heat the lardons and add the mushrooms and lemon juice.
Leave to reduce without overcooking so they remain crunchy, then strain.
Spread over the Bruschetta. Bake in the oven for 5 minutes.
Sprinkle over a few leaves of rocket seasoned with Balsamic vinegar, and serve immediately.