Mushroom Ricotta Crostini
Prep Time: 25 minutes
Servings: Makes 25 crostini
Ingredients
- 1 baguette
- 1 Tbsp. olive oil
- ½ cup finely chopped onion
- 8 oz. assorted fresh mushrooms, cleaned and chopped
- 1 clove garlic
- ¾ tsp. Sauer's Poultry Seasoning
- ¼ cup white wine
- Salt and pepper to taste
- ½ cup ricotta cheese
- ¼ cup chopped fresh parsley
Preparation
1. Preheat oven to 400°F. Cut baguette into thin slices and place on a rimmed baking sheet in a single layer. Place in oven and bake about 10 minutes. Remove from oven when the bread is light toasty brown.
2. Heat olive oil in a skillet over medium heat. Add onion and mushrooms, sauté for 3 minutes.
3. Add garlic, poultry seasoning, wine, salt and pepper. Stir to combine, and continue to cook until liquid has mostly evaporated.
4. Spread each piece of toast with about 1 teaspoon of ricotta, top with 1 heaping teaspoon of the mushroom mixture. Garnish with chopped parsley and serve.
2. Heat olive oil in a skillet over medium heat. Add onion and mushrooms, sauté for 3 minutes.
3. Add garlic, poultry seasoning, wine, salt and pepper. Stir to combine, and continue to cook until liquid has mostly evaporated.
4. Spread each piece of toast with about 1 teaspoon of ricotta, top with 1 heaping teaspoon of the mushroom mixture. Garnish with chopped parsley and serve.
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