Description
This gourmet-style Exotic Mushroom & Ricotta Toast combines creamy whipped ricotta with savory, earthy mushrooms sautéed in garlic and herbs. Served on toasted sourdough, it’s a sophisticated yet easy-to-make brunch or appetizer that bursts with flavor and texture.
Ingredients
Scale
- 4 slices sourdough bread
- 1 1/2 cups ricotta cheese
- 1 tbsp olive oil (plus more for drizzling)
- 2 cups mixed exotic mushrooms (shiitake, oyster, cremini, chanterelles)
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- Salt and pepper to taste
- 1 tsp lemon zest
- 1 tsp lemon juice (optional)
- Fresh parsley or microgreens, for garnish
- Chili flakes or truffle oil (optional, for serving)
Instructions
- Toast the sourdough slices until golden and crisp. Set aside.
- In a pan over medium heat, warm olive oil and sauté garlic until fragrant.
- Add mixed mushrooms and thyme, season with salt and pepper, and cook until mushrooms are tender and golden (about 6–8 minutes).
- In a bowl, mix ricotta cheese with lemon zest, salt, and a small drizzle of olive oil. Add lemon juice if desired for brightness.
- Spread the ricotta mixture over each toasted bread slice.
- Top with the warm sautéed mushrooms.
- Drizzle with olive oil or truffle oil, sprinkle with chili flakes if using, and garnish with parsley or microgreens.
- Serve warm or at room temperature.
Notes
- Use a variety of mushrooms for the best flavor and texture contrast.
- Whip ricotta in a food processor for an even creamier base.
- Add a poached egg on top to turn it into a hearty breakfast or lunch.
Nutrition
- Serving Size: 1 toast
- Calories: 220
- Sugar: 2g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
Keywords: mushroom toast, ricotta toast, savory brunch, gourmet toast, vegetarian appetizer, exotic mushroom recipe