Mushroom and ricotta bruschetta
Most people probably know bruschettas as little tomato-based sandwiches. Not this one.
In fact, bruschetta is nothing more than grilled bread, topped with garlic and olive oil. It is served as an appetiser or a small snack and is often also part of antipasti. It comes from Italian cuisine.
As I mentioned, the most common ones are served with tomatoes, mozzarella and basil. However, there is a whole bunch of other toppings that go well with baked bread.
You can use grilled vegetables (blended or whole), cheese, meat (Parma ham, prosciutto ham) as bruschetta toppings. There are several options to choose from.
I decided to stay in the atmosphere of Italy and prepared bruschetta with Italian ricotta cheese, garlic and mushrooms. It turned out to be a total hit and quickly disappeared from the plate.
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Ingredients for bruschetta.
- 300 g of mushrooms
- 2 medium sized garlic cloves
- 3 tablespoons of olive oil
- 4 medium sized bread slices
- 1/6 teaspoon of salt
- 4 fresh thyme branches
- 100 g of ricotta cheese
How to make ricotta and mushroom bruschetta.
Clean the mushrooms, dry them and cut them into slices.
Heat a tablespoon of olive oil in a frying pan, add the sliced mushrooms, thyme, pepper, salt and crushed garlic. Stir-fry.
Put the bread into an oven set to the grill option, or place it in a pan or in a toaster.
Drizzle the baked bread with the rest of the oil, spread with ricotta cheese and put the fried mushrooms on top of the cheese. You can also salt and sprinkle with freshly ground pepper.
Good to know when making mushroom bruschetta.
Fry the mushrooms over medium heat until all the water evaporates.
You can replace the bread with baguette and use more slices than four. If the baguette is thin, you will get more slices out of it.
Do you like mushrooms? If yes, try our recipe for Mushroom soup with gnocchi.
