Rustic Bread Toast with Roasted Vegetables and Porcini

Rustic Bread Toast with Roasted Vegetables and Porcini
Cooking Time: 20 minutes
Recipe Category: French cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 2

A hearty vegetarian toast that celebrates the rich aroma of Laumont dried porcini mushrooms. This recipe combines the earthiness of rehydrated porcini with the sweetness of oven-roasted vegetables, all served on a crispy slice of rustic country bread. Simple, seasonal, and full of character, it's perfect for a light lunch or an elegant vegetarian starter.

  • Keywords:
  • vegetarian toast,
  • Laumont porcini
Nutritional values toast
  • Calories: ~510 kcal
  • Protein: ~11 g
  • Carbohydrates: ~50 g
  • Fat: ~28 g
  • Fiber: ~9 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the rustic bread toast with roasted vegetables and porcini

Dried porcini mushrooms: 20g
Red bell pepper: 1 unit
Green bell pepper: 1 unit
Onion: 1 unit
Eggplant: 1 unit
Rustic country-style bread: 2 slices
Mixed microgreens: 5g
Olive oil, salt, and pepper: to taste

Step-by-step to make the rustic bread toast with roasted vegetables and porcini

  1. Rehydrate the porcini: either 1 minute in boiling water or 1 hour in cold water.
  2. Roast the vegetables (peppers, eggplant, and onion) in the oven at 180°C (356°F) for about 40 minutes.
  3. Peel and clean the vegetables, removing any seeds.
  4. Sauté the porcini mushrooms in a hot pan with a splash of olive oil, a pinch of salt, and pepper.
  5. Cut the slices of rustic bread and toast them in the oven for 5 minutes at 180°C until golden and crispy.
  6. To assemble: place the toasted bread on the plate, layer the roasted vegetables (red pepper, green pepper, eggplant, and onion), top with the sautéed mushrooms, and finish with microgreens. Drizzle with olive oil, sprinkle with coarse salt and freshly ground black pepper to taste.

Total preparation time: 1 hour 10 minutes

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