Recipe by Chef John
"This appetizer is super simple and tasty. Cook the mushrooms while you prepare the toasted bread, and you'll be serving these up in no time."
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freshly ground black pepper, or to taste
red pepper flakes, or to taste
French bread, toasted
white mushrooms, sliced
green onions, chopped
chopped Italian parsley
salt and freshly ground black pepper to taste
I toasted the bread only until slightly dry (no color to the bread), spread on the ricotta mixture, and after 9 minutes in the oven, they were already browned more than I would have liked and even a little crunchy. In the future, I will either lower the oven temperature or start checking for doneness a little sooner. If I'd set the timer for 12 minutes, they would have been burned. Oven temps vary, but I'd recommend that you play it safe, and watch your time, at least the first time you make this. Also, I had a long loaf of bakery french bread which is not large in diameter, so I did have some topping left over (but it'll get used). I had everything prepped, so as soon as the bread came out of the oven, the mushroom mixture was ready...timing worked out perfectly! The lemon really brightens up the flavor, and the marsala enriches the flavor of the mushrooms. This is a fabulous bruschetta with beautiful eye appeal, and most definitely will be made again.
It was a bit too much egg for my taste. Had to add a lot more seasoning to the mushrooms just to take the edge off of the ricotta mixture. You might want to toast the bread a little before adding the ricotta mixture because the bread tends to get a little soggy. Interesting mix of flavors though.
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom and Ricotta Bruschetta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 176
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