Description
A gourmet open-faced toast featuring a savory blend of wild mushrooms, creamy ricotta, and aromatic herbs, perfect for a brunch or light lunch.
Ingredients
Scale
For the Crust:
- 4 slices of thick sourdough bread
- 1 cup whole milk ricotta cheese
- 2 tablespoons olive oil
- 1 pound mixed exotic mushrooms (such as shiitake, oyster, and maitake), sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- Salt and black pepper to taste
- 1 tablespoon balsamic glaze
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Toast the sourdough slices until golden and crisp, then set aside.
- In a large skillet, heat olive oil over medium heat. Add mushrooms and cook until browned and tender, about 8-10 minutes.
- Add minced garlic and thyme to the skillet, cooking for another minute until fragrant. Season with salt and pepper.
- Spread a generous layer of ricotta cheese onto each toast slice.
- Top the ricotta with the sautéed mushroom mixture.
- Drizzle with balsamic glaze and garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.