Roasted Wild Mushroom Crostini with Easy Garlic Basil Ricotta Spread

Name: Roasted Wild Mushroom Crostini with Easy Garlic Basil Ricotta Spread
Ingredients: 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; 1 cup whole milk ricotta, drained for 15 minutes in a mesh sieve; 2 tablespoons fresh basil, finely chopped; 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; 1½ cups loosely packed arugula; Grated Parmesan or Asiago cheese

marydisomma.com

Roasted Wild Mushroom Crostini: Earthy mushrooms, creamy ricotta cheese, and rich layers of flavor. Impress your guests with these tonight!

View full recipe on marydisomma.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at marydisomma.com.

Share this recipe:

Cooking tools:

Mesh sieve
Oven
Baking sheet
Aluminum foil
Non-stick cooking spray
Mixing bowl
Spoon
Measuring spoon
Measuring cup
Chef's knife
Cutting board
Mushroom brush
Paper towel
Grater

Ingredients

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
1 cup whole milk ricotta, drained for 15 minutes in a mesh sieve
2 tablespoons fresh basil, finely chopped
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
1½ cups loosely packed arugula
Grated Parmesan or Asiago cheese