Mushroom & Ricotta Bruschetta

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.

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