Toast of sweet potato with mushrooms and Brugge Prior | Bruges cheese
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Toast of sweet potato with mushrooms and Brugge Prior

4 pers.
30 min
  • Ingredients for 16 toasts
  • 2 sweet potatoes, peeled
  • 2 tbsp olive oil
  • pepper and salt
  • 1 shallot, peeled
  • 100 g chestnut mushrooms
  • a knob of Brugge butter
  • 1 clove of garlic, pressed
  • 2 tbsp chopped parsley
  • 2 to 3 slices of Brugge Abt
  • Preheat your oven to 180 °C.
  • Cut the sweet potatoes into circles of +/- 1 cm thick. Brush some oil onto them and season with salt and pepper. Place on a baking tray covered with baking paper and slide into the oven. Bake for 15 minutes.
  • Meanwhile, cut the shallots and mushrooms into fine cubes.
  • Melt a knob of butter in a saucepan and fry shallot and garlic until glassy.
  • Increase the heat, add the mushrooms and cook until tender. Season with pepper, salt and parsley.
  • Spoon the duxelles of mushrooms on the sweet potato toast.
  • Cut out circles the size of the toast from the Brugge Abt and place on the duxelles.
  • Put in the oven for 10 minutes until the cheese is melted and lightly coloured.
  • Finish with some extra parsley.