Description
A gourmet open-faced toast featuring sautéed exotic mushrooms, creamy ricotta, and fresh herbs on crusty artisan bread.
Ingredients
Scale
For the Crust:
- 4 slices of thick-cut artisan bread (such as sourdough or ciabatta)
- 2 tablespoons olive oil
- 1 pound mixed exotic mushrooms (such as shiitake, oyster, and maitake), cleaned and sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 cup whole-milk ricotta cheese
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- Optional: red pepper flakes for garnish
Instructions
1. Prepare the Crust:
- Toast the bread slices in a toaster or under a broiler until golden and crisp. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the mushrooms and sauté for 8-10 minutes until browned and tender.
- Add minced garlic and thyme to the skillet, cooking for another minute until fragrant. Season with salt and pepper.
- In a small bowl, mix ricotta with lemon juice, salt, and pepper until smooth and creamy.
- Spread a generous layer of ricotta mixture onto each toast slice.
- Top the ricotta with the sautéed mushroom mixture.
- Garnish with chopped parsley and red pepper flakes if desired. Serve immediately.
Notes
You can customize the seasonings to taste.