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Croutes Bernard - addictive appetizers

21/12/2015 Isabelle Racicot

This is a recipe that my aunt Josée use to make every Holiday season. Unfortunately,she passed away but I am continuing the tradition. I’ve been making it for years and every time I serve it, it’s a hit. The only problem with these bouchées is that you can’t stop at one.

What you need :

  • 1 cup of Gruyère cheese
  • 1 cup of mild cheddar cheese
  • ½ cup of white wine
  • 6 chopped big mushrooms
  • 2 cups of minced bacon
  • 1 finely chopped onion
  • 1 egg
  • 1 box of round Melba toast

Preheat the oven at 350

  1. In a large pan, sauté the bacon then add the onion and the mushrooms.Once it’s well cooked, take off the stove and let the mixture cool down for a few minutes.
  2. Add the egg and make sure to blend thoroughly with the ingredients. .
  3. Place the pan back on the stove ( at medium) and add the wine. Let it evaporate a bit then add the 2 cups of cheese and stir until cheese is melted .
  4. At this point you can freeze the mixture or serve it.

Serving :

On a baking sheet, drop the mix on Melba toasts.

Bake for 10-15 minutes at 350 or until the cheese is just a bit golden.

Serve hot