Whipped Ricotta Tartines with Mushrooms and Leeks - alive magazine
These scrumptious and versatile tartines make an excellent snack, lunch, or breakfast. Protein- and calcium-rich, creamy ricotta is first whipped up with honey…
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Ingredients
- 1 cup (250 mL) ricotta
- 1 Tbsp + 1 tsp (15 mL + 5 mL) honey, divided
- 1 Tbsp (15 mL) chopped parsley
- Zest of one lemon
- 1 Tbsp (15 mL) fresh lemon juice
- 1/4 tsp (1 mL) dried red pepper flakes (optional)
- 2 Tbsp (30 mL) extra-virgin olive oil, divided
- 4 oz (113 g) white button mushrooms, cleaned and quartered
- 1 tsp (5 mL) low-sodium soy sauce
- 1 small leek, about 4 oz (113 g), cut into 1/4 in (0.6 cm) round slices
- 6 slices of sourdough baguette
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