Sourdough with Ricotta and Mushrooms
This gourmet sourdough toast combines the creamy richness of ricotta with the umami depth of roasted mushrooms, making it a perfect option for brunch, lunch, or a satisfying snack.
Equipment
- Baking Tray
- Mixing Bowls
- Skillet
- Knife
- Toaster or Oven
- Zester
Ingredients
Sourdough Toast Base
- 2 slices sourdough bread thick slices
Roasted Mushrooms
- 8 oz mixed mushrooms Portobello, Button, Cremini
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp white wine vinegar for finishing
Herbed Ricotta Spread
- 1/2 cup ricotta cheese full-fat
- 1 tbsp cream cheese
- 1 tbsp chives chopped
- 1 tbsp parsley chopped
- 1 tsp lemon juice freshly squeezed
- 1/2 tsp lemon zest
- salt and black pepper to taste
Optional Garnishes
- balsamic glaze drizzle
- chili flakes for heat
- fresh herbs such as thyme or rosemary
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the mushrooms: Clean and slice them into 1/2-inch pieces.
- In a bowl, toss mushrooms with olive oil, salt, and black pepper.
- Spread mushrooms in a single layer on a baking tray. Roast for 20-25 minutes, flipping halfway through.
- After roasting, toss mushrooms with white wine vinegar to enhance their flavor.
- In a mixing bowl, combine ricotta, cream cheese, chives, parsley, lemon juice, lemon zest, salt, and black pepper. Mix until smooth.
- Toast the sourdough slices until golden and crispy.
- Spread the herbed ricotta evenly on each toast.
- Top with roasted mushrooms, distributing them evenly.
- Drizzle with balsamic glaze and sprinkle chili flakes or fresh herbs if desired.
- Serve immediately and enjoy!
Video
Notes
To make ahead, roast mushrooms and prepare ricotta spread in advance. Store them in airtight containers in the fridge. Toast the sourdough fresh before assembling.