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Yield: 15
Easy Mushroom Ricotta Crostini
Got a potluck coming up? This easy mushroom ricotta crostini is perfect for a fall gathering!
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Ingredients
- 1 Crusty French Bread baguette
- 1 tsp oil olive oil, plus more for drizzling
- 1 handful baby arugula
- 1 tub ricotta (15 oz)
- Black garlic topping (optional)
- balsamic glaze (optional)
Mushroom Medley Topping
- 1 cup Shiitake mushrooms, chopped
- 1 cup Oyster Mushrooms, chopped
- 1 cup Cremini Mushrooms, chopped
- 2 tbsp Salted butter
- 2 tsp grated garlic
- Salt to taste
Instructions
- Preheat the oven to 350 F.
- Slice the bread and lay out over a baking sheet.
- Drizzle on olive oil on both sides.
- Bake at 350 F for 10-12 minutes until golden and toasty.
- Heat up a pan over medium heat and add oil.
- Add salted butter and grated garlic and toss.
- Add in shiitake mushrooms oyster mushrooms, and cremini mushrooms. Note: Use the same amount of each mushrooms.
- Sauté until cooked down and brown. Note: I like to crisp some up for more texture!
- Assemble the crostini. Spoon on a layer of ricotta, a bed of baby arugula, mushroom medley mixture.
- Optional: top with Black Garlic topping and balsamic glaze.