Mushroom and ricotta bruschetta – Food & Home Magazine
Mushroom and ricotta bruschetta is the perfect starter to any meal, or a great snack at a party. Click here for the delicious recipe.
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Ingredients
- 8 slices ciabatta
- 8 large brown mushrooms
- 20ml (4 tsp) olive/avocado oil, plus extra to serve
- 1 garlic clove, cut in half
- salt
- freshly ground black pepper
- 100g fresh ricotta
- 60ml (¼ cup) fresh flat-leaf parsley, finely chopped
- 60ml (¼ cup) Parmesan, freshly grated
- 1 lemon, cut into wedges, to serve
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