There's nothing quite like the rich taste of creamy ricotta paired with earthy mushrooms sautéed in butter. I created these delightful toasts for a spring dinner party, and they were a hit with everyone.
Prepare the sautéed mushroom mix and toast the bread ahead of time. When it's time to serve, enlist a friend to help dollop the ricotta and spoon the mushroom topping onto each slice.
So simple!
Categories
Ingredients
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1 clove garlic, thinly sliced
- 1 shallot, thinly sliced
- 1 pound assorted mushrooms, sliced (such as cremini, portobello, oyster, and button)
- 1 tablespoon fresh thyme leaves
- juice of 1 lemon
- kosher salt and pepper to taste
- 6 slices toasted sourdough bread
- 1 cup fresh ricotta cheese
- garnish: chopped flat-leaf parsley, lemon zest, flaky sea salt
Instructions
- In a large skillet, melt the butter and olive oil over medium heat. Add the garlic and shallot, sautéing for about 30 seconds.
- Add the mushrooms and thyme, cooking for around 15 minutes while stirring frequently. If the mixture dries out, splash in a bit of water. Once the mushrooms are golden and tender, mix in the lemon juice and season with salt and pepper. This step can be done a day ahead; just refrigerate the mushrooms and reheat before serving.
- When ready to serve, place a spoonful of ricotta on each slice of toasted bread, followed by a generous scoop of the warm mushroom mixture. Finish with parsley, lemon zest, and flaky sea salt, then cut each slice diagonally. Enjoy!
