Chef John's Mushroom and Ricotta Bruschetta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup ricotta cheese
1 egg
1 lemon, zested
½ 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
¼ cup green onions, chopped
¼ cup Marsala wine
½ cup chicken broth
2 teaspoons lemon juice
2 tablespoons chopped Italian parsley
1 tablespoon butter
salt and freshly ground black pepper to taste
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Directions: |
Directions: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. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:15 minutes, Cook 25 minutes |
Personal
Notes: |
Personal
Notes: You can use just about any herb in the mushroom mixture: tarragon, basil, or chervil would work well.
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