Curd grind, add grated on a fine grater hard cheese, soft cream cheese. Finely chop the garlic (or squeeze through the frog or RUB on a small grater, like I did). Salt and pepper to taste. Weight should be dense and thick. Make cones from the mass, it will be the stem of the boletus. Roll the leg in a small amount of the Mac, the bottom of the legs to dip into the Mac. Ready to put on the legs decorated with greens dish. To cap wash tomatoes, dry, cut off the bottom and scoop out the flesh (I have a very small regular tomatoes). The finished hat to wear on foot. The food is ready

Bon APPETIT!!!