150 g grated Beaufort cheese
300 g chanterelles
4 thick slices of country bread
70 g heavy cream
2 tablespoons sunflower oil
Salt and pepper
Cut the earthy part of the mushrooms and brush thoroughly before frying in sunflower oil. Add salt, pepper, and thyme (depending on your taste). Drain and set aside.
In a bowl, mix the grated Beaufort and cream. Add salt and pepper, and add a pinch of nutmeg. On a baking sheet, place the four slices of bread (previously lightly toasted). Place chanterelles and the Beaufort preparation in the oven.
Broil. Checking regularly.
Serve immediately as soon as the crust begins to brown.