mushroom and ricotta bruschetta

Ingredients

• Servings: 4
• 1 cup ricotta cheese
• 1 egg
• 1 lemon, zested
• 1/2 teaspoon salt
• 1 pinch freshly ground black pepper, or to taste
• 1 pinch red pepper flakes, or to taste
• 4 slices french bread, toasted
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 tablespoon olive oil
• 16 large white mushrooms, sliced
• 1/4 cup green onions, chopped
• 1/4 cup
• 1/2 cup chicken broth
• 2 teaspoons lemon juice
• 2 tablespoons chopped italian parsley
• 1 tablespoon butter
• salt and freshly ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 425 degrees f (220 degrees c).
• mix ricotta, egg, lemon zest, 1/2 teaspoon salt, black pepper, and red pepper flakes in a bowl until smooth.
• place toasted bread slices on a baking sheet. sprinkle with 1 tablespoon olive oil and evenly divide ricotta mixture atop 4 bread slices.
• bake in the preheated oven until cheese is browned, about 12 minutes.
• heat butter and 1 tablespoon olive oil in a large skillet over medium-high heat; cook and stir mushrooms in mixture until browned, 5 to 6 minutes. add green onions; cook and stir until softened, 2 to 3 minutes. stir into mixture and cook until reduced by half, about 1 minute.
• reduce heat to medium-low. add chicken stock and lemon juice to skillet; cook until liquid has evaporated. reduce heat to low. stir in parsley and butter. season with salt and black pepper to taste.
• spoon mushroom mixture equally atop 4 slices of ricotta-topped bread slices.