Mushroom and Ricotta Bruschetta Recipe Video
Ingredients
| Mushrooms | 1 Pound, cleaned (Mixed Gourmet) | |
| Olive oil | 3 Tablespoon | |
| Garlic | 2 Clove (10 gm), minced | |
| Fresh thyme | 1 Tablespoon, chopped | |
| Lemon juice | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Ricotta | 8 Ounce (Sheep's Milk) | |
| Chives | 1 Tablespoon, minced | |
| Flat leaf parsley | 2 Teaspoon, chopped | |
| Bread loaf | 1 (Country Style) | |
| Extra virgin olive oil | 3 Tablespoon | |
| Garlic | 2 Clove (10 gm) (Whole) |
Nutrition Facts
Serving size
Calories 363 Calories from Fat 197
% Daily Value*
Total Fat 22 g33.8%
Saturated Fat 5.2 g25.9%
Trans Fat 0 g
Cholesterol 19.3 mg6.4%
Sodium 395.5 mg16.5%
Total Carbohydrates 31 g10.3%
Dietary Fiber 2.7 g10.6%
Sugars 1.9 g
Protein 11 g23%
Vitamin A 10.7% Vitamin C 19.1%
Calcium 14.1% Iron 14.8%
*Based on a 2000 Calorie diet
Directions
In a mixing bowl, combine the ricotta with the chopped herbs and a little salt and black pepper. Mix well to incorporate and set aside. Meanwhile, slice the country loaf into ½ inch slices and brush lightly with olive oil. Toast over a hot grill or under a hot broiler until light brown in color, turn and repeat for the other side. Remove from the oven, and rub one side with the garlic clove. To assemble, spread a small amount of the herbed ricotta on the crostini and top with the sautéed mushroom mixture. Serve immediately.
Enjoy with a glass of Cakebread Cellars Anderson Valley Chardonnay
Editors Review
Serve an elegant appetizer and sets the mood in for the rest of the evening. For some class, serve these bruschettas and the crowd pleased. To make them watch this video and Chef Brian takes your through the demonstration!Chef
