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.
15m prep + 20m cook4 servingsSafety: 94/100
SOY-free
280 cal|12g protein|25g carbs|15g fat|2g fiber
Ingredients
- 8 slices Crusty Bread (Sourdough or Ciabatta)
- 4 tablespoons Olive Oil
- 1 lb 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
Instructions
- 1Preheat oven to 375°F (190°C).
- 2Brush the bread slices with olive oil and bake for 8-10 minutes, or until golden brown and crispy.
- 3While bread toasts, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- 4Add the mushrooms and garlic to the skillet and sauté for 8-10 minutes, or until the mushrooms are tender and browned.
- 5Season with salt, pepper, thyme, and parsley.
- 6Spread ricotta cheese evenly over the toasted bread slices.
- 7Top with the sautéed mushroom mixture.
- 8Serve 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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