Mushroom and Ricotta Bruschetta Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 22, 2014
This was really nice. Light and bright...the hot flakes gave it zig and the lemon was a surprise on the tongue. I added some parmesean cheese (to taste) because I thought it seemed a bit bland without it and I think it added to the flavor. Used ciabatta bread and, since it was a wide loaf, the receipe made one piece per guest. (made 5 slices).
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Photo by lutzflcat
Reviewed: Feb. 14, 2013
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.
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Photo by lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA
Reviewed: Jan. 26, 2013
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.
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Photo by smhayley

Cooking Level: Beginning

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