3/4 cup minced shallots
3/4 cup minced onion
1 tablespoon prepared dried parsley
4 tablespoons olive oil
3 ounces beer
1/4 cup prepared horseradish
2 eggs
1 cup sliced fresh mushrooms
1 zucchini
1 medium tomato
1 herb albèvre (torte de lune)
In a small bowl, mix shallots and onion. Transfer this mixture to a bowl and beat with beer until smooth. Stir in horseradish and eggs. Fold in mushrooms and zucchini; spread mixture over crust.
Refrigerate any leftover cheese from the crab meat and remove from refrigerator.
Dice beer into small pieces and place atop everything.
Put a wedge of toast on a plate and serve.
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