Pistachio Crumble Tapas

Ingredients

• 4 Garlic cloves
• 4 slices cubed toast bread
• 3 tbsp olive oil
• Pepper
• Salt
• 125 g pistachios
• 100 g shallots
• 500 g mushrooms
• 2 tbsp dry sherry
• 1 tbsp chopped thyme leaves
• 12 baguette slices
• 250 g mascarpone
• 100 g grated Parmesan
• thyme (for garnish)
• basil (for garnish)

Instructions

1. 1.

   Peel garlic, finely chop. For the crumble mix ¾ of the garlic with toast bread, 1 tbsp oil, ¼ tsp pepper. Separate pistachio seeds from shells, rinse, peel, roughly chop. Put everything in a pan, roast while stirring. Remove and let cool.

2. 2.

   Peel shallots and finely dice. Grate mushrooms, clean, slice. Heat 2 tbsp oil in the pan, sauté remaining garlic and shallots. Add mushrooms, pepper, sherry, salt, and sauté for about 10 minutes. Stir in thyme and cook until all liquid evaporates.

3. 3.

   Preheat oven to 220°C. Spread mascarpone on baguette slices, place mushroom mixture on top. Sprinkle with parmesan. Bake tapas for about 5 minutes.

4. 4.

   Sprinkle pistachio-garlic crumble generously over the tapas. Garnish with thyme and chopped basil and serve immediately.