Mushroom and Ricotta Bruschetta
Toasted bread topped with sautéed mushrooms and creamy ricotta cheese, seasoned with garlic and herbs, for a savory and satisfying snack.
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Ingredients
- 8 slices Crusty Bread (Sourdough or Ciabatta)
- 4 tablespoons Olive Oil
- about 450 g Mixed Mushrooms (cremini, shiitake, oyster)
- 2 cloves Garlic
- 1 cup Fresh Ricotta Cheese
- 1 tablespoon Fresh Thyme
- 1 tablespoon Fresh Parsley
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to 190°C.
- 2Brush both sides of the 8 slices of Crusty Bread with 2 tablespoons of the 4 tablespoons of Olive Oil. Place the bread on a baking sheet and bake for 8-10 minutes, or until the bread is golden brown and crispy.
- 3While the bread is toasting, heat the remaining 2 tablespoons of Olive Oil in a large skillet over medium heat. Add the about 450 g of Mixed Mushrooms and the 2 cloves of Garlic, minced, to the skillet.
- 4Sauté the mushrooms and garlic for 8-10 minutes, stirring occasionally, until the mushrooms are tender and have turned a nice brown color. Stir in the 1/4 teaspoon of Salt, 1/4 teaspoon of Black Pepper, 1 tablespoon of Fresh Thyme, and 1 tablespoon of Fresh Parsley.
- 5Once the bread is toasted, spread the 1 cup of Fresh Ricotta Cheese evenly over each slice.
- 6Spoon the sautéed mushroom mixture over the ricotta cheese on each slice of bread.
- 7Serve the Mushroom and Ricotta Bruschetta immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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