Скачать или смотреть Roasted Wild Mushroom Crostini Recipe with Easy Garlic Basil Ricotta Spread | Mary DiSomma

My Roasted Wild Mushroom Crostini with Easy Basil Ricotta Spread is the ideal hors d’oeuvre––especially if you are looking for a vegetarian appetizer to serve your guests. I like to use a combination of shiitake, crimini, oyster, and button mushrooms when I make this recipe so that multiple layers of earthy flavor will appear (though any type of mushroom will do)! The creaminess of the garlic basil ricotta adds a richness to the dish, while the french baguette brings the crunch and texture! What’s not to love!?

Want this recipe? Get the details and print version on my website: https://www.marydisomma.com/recipes/r...

INGREDIENTS
For the Roasted Mushrooms

1 pound mixed mushrooms, cleaned, trimmed and cut into 1½-inch pieces
1 tablespoon extra-virgin olive oil
¼ teaspoon coarse kosher or sea salt
A pinch of ground black pepper
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme leaves
1 clove of garlic, peeled and finely chopped
For the Ricotta Spread
1 cup whole milk ricotta, drained for 15 minutes in a mesh sieve
2 tablespoons fresh basil, finely chopped
1 clove of garlic, peeled and finely chopped

For the Bread Slices

12 slices of French baguette or Italian bread, cut in ½-inch slices on a slight diagonal
enough extra-virgin olive oil to brush bread slices
For the Garnish
1½ cups loosely packed arugula
Grated Parmesan or Asiago cheese

INSTRUCTIONS

1. Begin by roasting the mushrooms. Preheat the oven to 400 degrees. Clean the mushrooms with a mushroom brush or a damp paper towel and slice into pieces.
2. Line a baking pan with foil and spray lightly with non-stick food spray. In a large bowl, combine the mushrooms with the olive oil, salt, pepper, chopped garlic, and thyme. Arrange the mushrooms in an even layer on the prepared pan. Roast for approximately 12 to 14 minutes, or until the mushrooms begin to lightly crisp on the edges.
3. Place all of the ricotta spread ingredients in a bowl. Mix to combine.
4. Preheat the broiler on high. Line a baking pan with foil. Place the bread slices in an even layer on the pan. Brush the top of the slices with extra-virgin olive oil. Broil until lightly browned. Turn slices over and lightly brown the other side of the bread. Be careful not to overdo it!
5. In a mixing bowl, combine the roasted mushrooms and the arugula. Toss gently to combine.
6. Spread the ricotta cheese mixture on the bread slices. Top with the mushroom arugula mixture. Garnish with grated Parmesan or Asiago cheese.

Let’s see what you got cookin’ this week! Post your culinary creations on social media and tag us in the hashtags @blameitonbiscotti

#cookingshow #italianfood #cookingshow #italianrecipes #howto #cookwithme #crostini #ricottacheese #cookingathome #cookingvideo #cookingtips #cookingchannel #homemade #homemadefood #homemadecooking

Enjoy!
🍪 🍪 🍪

Learn more about Mary DiSomma family recipes on the website:
👩‍🍳 https://www.marydisomma.com/

Get the Cookbook that Gives Back. When you purchase “A Gift of Cookies: Recipes to Share with Family and Friends” you get great recipes that you love, and know that 100% of the proceeds are donated to The Oak Park and River Forest Infant Welfare Society and Hephzibah Children’s Association.
📚 https://www.marydisomma.com/shop/cook...

Subscribe to Mary DiSomma channel and get all the great recipe videos
👩‍🍳 🍪    / @marydisomma  

Watch all Mary DiSomma full youtube videos episodes
👩‍🍳 🍪    • Mary DiSomma Cooks