It used to be that our Paris friends would invite us for a 4- or 5-course dinner and we would return the favor. Now our Parisian pals invite us for aperitifs and appetizers and, after an hour or so of socializing, we all go out to eat.
A busy mother of four explained: “Serving drinks and hors d’oeuvres to a small group takes only a little planning and is not exhausting, while a dinner party requires an entire day.” So I put the philosophy into practice.
My husband and I asked a couple and their college-age son over for wine and starters. After catching up with our lives, we headed off to a favorite restaurant. The next evening, another friend came over for a cocktail followed by dinner out at a restaurant I had carefully chosen. On each occasion, I prepared a single appetizer and bought olives, cheeses and nuts to accompany it.
The piece de resistance for both occasions turned out to be a plate of mushroom-and-hazelnut bruschettas. To make them, I cut slices from a crusty baguette, brushed them with olive oil, then popped them in the oven until golden and crisp.
I topped each slice with a few arugula leaves. (Watercress will work if arugula is not available.) Then I mounded each bruschetta with some sliced mushrooms that had been marinated in olive oil, fleur de sel and pepper. A sprinkling of toasted hazelnuts was the final garnish. Our guests loved the contrasting textures and flavors.
Mushroom-and-hazelnut bruschettas
10 ounces mushrooms, cleaned and patted dry
1 cup olive oil, divided
Fleur de sel, to taste
Freshly ground black pepper
24 baguette slices, cut about 3/8 inch thick on the diagonal
1½ cups arugula leaves or watercress sprigs
1/3 cup hazelnuts, toasted and chopped (see note)
Slice mushrooms thinly and place in a large bowl. Add 3/4 cup olive oil, 1 teaspoon fleur de sel and 1/4 teaspoon pepper. Stir until all the mushrooms are coated with oil. Marinate at room temperature 2 hours or up to 5 hours. As the mushrooms marinate, they will soften and release some of their moisture, making the mixture more liquid.
To prepare the bruschettas, arrange a rack at center position and preheat the oven to 350 degrees. Brush the baguette slices lightly on both sides with remaining olive oil, and transfer them to a large foil-lined baking sheet. Bake the bread slices until golden and just crisp, 4 to 5 minutes per side. Remove and leave at room temperature. (The slices can be prepared 3 hours ahead; cover loosely with foil and leave at room temperature.) When ready to serve, place 1 or 2 arugula leaves or watercress sprigs, torn to fit, on top of each bruschetta. Taste the marinated mushrooms and season with additional fleur de sel and pepper, if needed. Using a slotted spoon, top each bruschetta with mushrooms and sprinkle with hazelnuts.
Arrange the bruschettas on a serving tray and serve immediately. Makes 24 bruschettas, or 8 servings.
Note: To toast hazelnuts, spread on a baking sheet and bake in a 350-degree oven until browned and fragrant, 6 to 8 minutes. Remove, and when they are cool enough to handle, place nuts in a kitchen towel and rub together to remove as much of the skins as possible.
TRIBUNE MEDIA SERVICES
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