Ricotta and Wild Mushroom Crostinis
- Preparation 20 min
- Cooking 15 min
- Servings 4
- Freezing I do not suggest
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Ingredients for ricotta and wild mushroom crostinis
- 4 slices walnut bread, about 1.5 cm (½ inch) thick
- Olive oil
- 3 tbsp butter
- 100 g (3½ oz) fresh shiitake mushrooms, sliced
- 100 g (3½ oz) fresh oyster mushrooms, sliced
- 114 g (4 oz) cremini mushrooms, sliced
- Zest of ½ lemon
- 1 tbsp good-quality white wine
- A handful of fresh oregano
- 60 ml (¼ cup) fresh ricotta, at room temperature
- Flaky sea salt
- Arugula
- Pecorino cheese shavings
- Salt and freshly ground black pepper
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Preparation
- Brush one side of each bread slice with olive oil. Heat a ridged cast-iron pan over medium heat and toast the bread slices, oiled side down, for 2 to 3 minutes or until nicely golden. Set aside.
- Meanwhile, heat a large skillet over medium heat, melt the butter, and add the mushrooms. Season with salt and pepper and sauté for 3 minutes. Add the lemon zest and white wine, stir, and let reduce until dry. Lower the heat, add the oregano, and cook for 1 minute. Remove from the heat and keep warm.
- To assemble the crostinis, spread about 1 tbsp of ricotta on each slice of bread and sprinkle with a pinch of flaky sea salt. Spoon the mushrooms over the ricotta, then add a little arugula on top. Finish with a light drizzle of olive oil and garnish with pecorino shavings before serving.