Mushroom and Ricotta Bruschetta |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This appetizer is super simple and tasty. Cook the mushrooms while you prepare the toasted bread, and you'll be serving these up in no time. Ingredients:
1 cup ricotta cheese |
1 egg |
1 lemon, zested |
1/2 teaspoon salt |
1 pinch freshly ground black pepper, or to taste |
1 pinch red pepper flakes, or to taste |
4 slices french bread, toasted |
1 tablespoon olive oil |
1 tablespoon butter |
1 tablespoon olive oil |
16 large white mushrooms, sliced |
1/4 cup green onions, chopped |
1/4 cup marsala wine |
1/2 cup chicken broth |
2 teaspoons lemon juice |
2 tablespoons chopped italian parsley |
1 tablespoon butter |
salt and freshly ground black pepper to taste |
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Mix ricotta, egg, lemon zest, 1/2 teaspoon salt, black pepper, and red pepper flakes in a bowl until smooth.
3. Place toasted bread slices on a baking sheet. Sprinkle with 1 tablespoon olive oil and evenly divide ricotta mixture atop 4 bread slices.
4. Bake in the preheated oven until cheese is browned, about 12 minutes.
5. Heat butter and 1 tablespoon olive oil in a large skillet over medium-high heat; cook and stir mushrooms in mixture until browned, 5 to 6 minutes. Add green onions; cook and stir until softened, 2 to 3 minutes. Stir marsala wine into mixture and cook until reduced by half, about 1 minute.
6. Reduce heat to medium-low. Add chicken stock and lemon juice to skillet; cook until liquid has evaporated. Reduce heat to low. Stir in parsley and butter. Season with salt and black pepper to taste.
7. Spoon mushroom mixture equally atop 4 slices of ricotta-topped bread slices.
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