Recipe – Croutes Bernard

While we were in Canada we attended a wide variety of holiday-related meals and as usual one of the most appreciated hors d’oeuvre was my Aunt Michèle’s ‘Croutes Bernard’. They are delicious hot canapés that the entire family adores and if you are not careful you could eat the equivalent of a whole meal of them alone. For us the holidays would not be the same without enjoying them at least at one party. Try them and let us know how you like them.

Ingredients

1/2 lb mushrooms, chopped finely
3 slices of bacon cut in small pieces with scissors
1 small onion, finely chopped
1 cup dry white wine
1 cup gruyère cheese, grated
1 cup medium cheddar, grated
1 egg
1 tsp butter
Slices of bread

Preparation

1. Sauté in the butter the mushrooms, bacon, and onion.
2. When the bacon is cooked add the wine.
3. Simmer until the liquid evaporates.
4. Cool the mixture and add the cheeses and the egg and mix to a sticky paste.
5. Roll the sticky paste in sheets of waxed paper and tie the ends.
6. Freeze the rolls. It should yield two 7" rolls.
7. To serve, cut circles from the slices of bread with a glass and place on a cookie sheet.
8. Cut thin slices of the frozen mixture and place on the bread circles.
9. Put in the oven under the broiler until the mixture is bubbly and golden.
10. Watch them disappear quickly when you serve them.

Lucito