Mushroom & Ricotta Bruschetta - NBC Connecticut
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Taste of Today Recipes

Mushroom & Ricotta Bruschetta

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    Mushroom and Ricotta Bruschetta

    A recipe for mushroom and ricotta bruschetta. (Published Sunday, Feb. 17, 2019)

    Yield: 1 bruschetta

     

    • 4 oz mixed mushrooms trimmed and cut to bite size
    • 1 sprig fresh thyme, picked and chopped
    • 1 clove garlic minced
    • 1 tsp soy sauce
    • 2 tsp salt
    • 1/2 tsp fresh ground black pepper
    • 1 lemon wedge
    • 3 tablespoons vegetable oil

     

    Toss together all but lemon wedge in medium-sized mixing bowl, then roast on a cookie sheet pan at 450 degrees F for 15 minutes. Squeeze lemon over mushrooms once they come out of the oven.

    Ricotta:

    Yield: 1 quart

     

    • 1 quart raw macadamia nuts
    • 2 cups water
    • 2 tablespoons lemon juice
    • 1 tablespoon smoked sea salt

     

    Puree all ingredients smooth in a quality blender.

    Assemble:

     

    • 3 tablespoons ricotta
    • 1 large slice sourdough bread, toasted
    • 1 recipe mushrooms
    • 1 tsp pinecone syrup
    • 1/2 tsp sumac powder

     

    Spread ‘ricotta’ evenly over the toasted sourdough then top with mushrooms, pinecone syrup, and sumac.