Preparation

Tapenade

1. Peel the garlic cloves and roast them in olive oil in a pan over medium heat until they are golden. Set aside.
2. If dirty, trim the stems of the mushrooms with a knife and wipe them with paper towel.
3. Cut the mushrooms into thin slices and sauté them in a pan until they release their moisture.
4. Season with pepper to taste.
5. Purée the mushrooms, olives, and roasted garlic together with a foot blender or a food processer. Set aside.

Chanterelles and cheese curds

1. If dirty, trim the stems of the chanterelles with a knife, and wipe them with paper towel.
2. Sauté the chanterelles with a knob of butter in a pan over high heat for 5 minutes.
3. Lower the heat, add the cheese curds, and let simmer until they are completely melted.

Assembly

1. Toast the bread.
2. Spread the tapenade over the bread, then garnish with the chanterelle and cheese curd melt.
3. Sprinkle the slices with the chopped basil.
4. Serve with a salad.

You can adjust the quantity according to taste and preference.
A recipe from Fou du Chef, Atwater Market.