Lunch | Main | Vegetarian
Mushroom and Ricotta Toast
Mushroom and Ricotta Toast
Ingredients
- 4 slices sourdough bread, ¾” thick
- ¼ cup olive oil, plus more as needed
- 8 ounces baby bella mushrooms. ends trimmed and sliced
- 3 – 4 ounces beech mushrooms, trimmed
- 1 shallot, thinly sliced
- 1 (15 oz) can cannellini beans, rinsed and drained
- ¼ cup balsamic vinegar
- ¼ teaspoon crushed red pepper flakes
- 1 (8 oz) tub ricotta cheese
- ½ lemon, half zested and juiced
- 1 tablespoon minced fresh chives or micro greens
Instructions
- To toast the bread, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the bread and cook for 1-2 minutes per side until golden and crisp. Transfer the toast to a serving plate.
- Add the remaining olive oil to the skillet. Once hot, add the sliced mushrooms. Cook for about 4 minutes until browned and tender. Add the beech mushrooms, sliced shallot and a pinch of salt. Continue to cook for 3-4 more minutes until caramelized.
- Stir in the cannellini beans, balsamic vinegar, and crushed red pepper flakes. Simmer for about 5 minutes on low heat to reduce the vinegar. Season with salt and black pepper to taste, if desired
- In a separate bowl, combine the ricotta, lemon zest, and lemon juice. Spread the ricotta mixture onto the toast. Pile the mushrooms on top. Garnish with fresh chives or micro greens, and a drizzle of olive oil. Enjoy!
