Roasted Mushroom Crostini with Whipped Ricotta
Roasted Mushroom Crostini with Whipped Ricotta. An easy, unique, and flavorful fall or winter appetizer recipe.
Equipment
Ingredients
Crostini:
- 1 medium French baguette sliced into 16 (½-inch thick) rounds
- 1 lb (16 ounces) shiitake mushrooms stems removed
- 2 tablespoons (30 mL) extra virgin olive oil
- 2-3 large garlic cloves thinly sliced
- 3 sprigs fresh rosemary
- kosher salt
- freshly ground black pepper
Whipped Ricotta:
- ¾ cup whole fat ricotta cheese
- 1 tablespoon (15 mL) extra virgin olive oil
- 1 tablespoon finely grated parmigiano-reggiano cheese
- kosher salt
- freshly ground black pepper
Garnish:
- balsamic vinegar glaze optional, but recommended
Instructions
- Prepare Crostini: Preheat the oven to 375°F (190°C) with a rack in the center position. Place the bread slices on a large baking sheet and toast for 10 to 15 minutes or until golden brown. Remove and allow to cool.
- Roast Mushrooms: Increase the oven heat to 475°F (250°C). Slice the shiitake mushrooms caps into ½-inch thick slices. Spread mushrooms onto a half sheet pan. Toss with the olive oil, the sliced garlic, rosemary sprigs (breaking them apart slightly with your hands), and a generous seasoning of salt and pepper, and
- Roast the mushrooms for 12 to 18 minutes, tossing once or twice with a wooden spoon. Remove and allow to cool in pan on rack until lukewarm. Discard rosemary sprigs.
- Prepare Whipped Ricotta: Place ricotta and olive oil in bowl of a small food processor. Process for 10 to 15 seconds until smooth. Stir in the grated cheese and season with salt and pepper to taste.
- Assemble: Spread each toasted baguette slice with the whipped ricotta and top with a spoonful of roasted mushrooms. Optional: Drizzle with balsamic glaze. Serve immediately.
Serving: 1serving, Calories: 98kcal, Carbohydrates: 12g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Cholesterol: 4mg, Sodium: 207mg, Fiber: 1g, Sugar: 2g