Mushroom and Ricotta Bruschetta

Toasted slices of French bread are topped with a creamy ricotta cheese mixture, baked, and smothered in a savory mushroom mixture. These are simple yet elegant appetizer.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 261 Calories

Ingredients

• 1 egg
• ½ teaspoon salt
• 1 tablespoon butter
• 1 cup ricotta cheese
• 2 teaspoons lemon juice
• 1 tablespoon olive oil
• salt and freshly ground black pepper to taste
• ¼ cup Marsala wine
• ½ cup chicken broth
• ¼ cup green onions, chopped
• 1 lemon, zested
• 1 pinch red pepper flakes, or to taste
• 2 tablespoons chopped Italian parsley
• 1 pinch freshly ground black pepper, or to taste
• 4 slices French bread, toasted
• 16 large white mushrooms, sliced

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Mix ricotta, egg, lemon zest, 1/2 teaspoon salt, black pepper, and red pepper flakes in a bowl until smooth.

Step 3

Place toasted bread slices on a baking sheet. Sprinkle with 1 tablespoon olive oil and evenly divide ricotta mixture atop 4 bread slices.

Step 4

Bake in the preheated oven until cheese is browned, about 12 minutes.

Step 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.

Step 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.

Step 7

Spoon mushroom mixture equally atop 4 slices of ricotta-topped bread slices.