Mushroom pâté on cheese crackers

Ingredients

• 350 g Edam, grated
• 450 g Brown mushrooms, cleaned, chopped
• 120 g Goat's cheese, hard type
• 1 pcs Onion, peeled, chopped
• 2 tbsp Pine nuts, home toasted
• 1 tbsp Basil, fresh
• 1 tbsp Golden raisins

Method

1. First, prepare the cheese crackers.
2. Line a baking tray with baking paper then place a pinch of grated cheese by flattening a bit, and keeping 3-cm gaps between each.
3. Place the baking tray into the oven and melt the cheese at 100°C. When it's melted and starts to turn golden, take it out immediately from the oven then let them cool in the tray.
4. For mushroom pâté, stew the onions and mushroom without oil in a saucepan, always draining the liquid.
5. Place the mushrooms, onions, pine nuts, and basil into the blender then blend until still a little bit lumpy.
6. Add golden raisins then blend until it's almost smooth but still has some bigger parts in it.
7. Spoon one portion of pâté on each (cooled) cracker and decorate with crumbled goat cheese.