Simple, delicious and easy, to make Mushroom Ricotta toast because sometimes you need a low key day. (Yah I realize I am writing this as I simultaneously share a recipe from homemade cheese. Just imagine yourself make the ricotta ahead of time or perhaps go with store bought cheese or the ever so popular cottage cheese as a substitute)
For homemade ricotta recipe see here
Mushroom Ricotta Toast – A Quick and Filling Snack
An easy recipe for when you want a filing and delicious snack. That being said I wanted to show you how to make ricotta at home because I find making things from scratch so rewarding. Milk, cream, salt and lemon, turns into this delicious creamy cheese. If you make your ricotta ahead of time of use store bought ricotta, the only think you have to do when you want to make mushroom ricotta toast is simply, sautee some mushrooms with butter olive oil and thyme. slice your bread and serve.
Ingredients
- 3-6 tablespoons ricotta
Mushroom
- Brown button mushroom
- 1 tablespoon butter
- 1 tablespoon olive oil
- A few leaves from thyme sprigs
- Salt and black pepper to taste
Instructions
- Sautée sliced mushrooms on low-medium heat with a half tablespoon of butter and tablespoon of olive oil. Sautée for about 10 minutes until mushrooms are caramelized and browned. Season with salt and pepper and sprinkle with fresh thyme leaves.
- Drizzle olive oil on toast and place your piece of sourdough in oven or toaster oven until desired doneness is achieved. You may need to flip once. Temperature of oven is flexible and toast can be made at either 400°F or on your oven’s broil setting.
- Add approximately 3 tablespoons of ricotta to toasted sourdough and spread.
- Add your sautéed mushrooms on top. Sprinkle some thyme leaves and enjoy!
