Cashew Crusted Brie with Roasted Mushrooms, Frisee and Lomo on Grilled Baguette
4 ounces toasted cashews
3 ounces panko bread crumbs
1 pound Brie cheese
4 ounces flour
½ cup milk
4 ounces frisee, cleaned and washed
8 slices of baguette
1 pound chanterelle mushrooms
4 ounces olive oil
Salt and pepper
4 ounces canola oil
½ tablespoon chopped fresh herbs (rosemary, sage, oregano, parsley)
16 slices lomo ham
Chop cashews in a food processor with the panko breadcrumbs and set aside.
Cut cheese into 8 cubes.
In a small bowl, beat eggs and milk together. Add cheese to egg mixture, then role in the cashew breading mixture. Set aside. This can be done a day or two ahead.
Drizzle olive oil on baguette slices, and season with salt and pepper. Cook in a grill pan or in the broiler (this can be done up to an hour before serving)
Preheat oven to 350 degrees. Clean mushrooms with a brush. In a baking dish, drizzle with canola oil and season with salt, pepper and chopped herbs. Cover and roast for one hour; keep warm.
In a sauté pan heat 2 ounces of canola oil. Add Brie and fry until golden brown.
Place frisee in a small bowl and drizzle with olive oil and season with salt and pepper.
To plate, place grilled baguette in middle of plate. Top with a bit of frisee and a piece of Brie. Arrange two slices of lomo ham and some of the roasted mushrooms next to the baguette. Drizzle the plate with olive oil.