Garlic Mushroom Toasts with Whipped Ricotta and Pesto
Crunchy sourdough topped with whipped ricotta, garlic mushrooms, pesto and parmesan
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Lunch, Main Course
- 2 tbsp olive oil or butter
- 4 slices sourdough or other sturdy bread more if they are small slices, lightly toasted
- 2-3 packages of mushrooms, depending on the size I used portobello and baby bella mixed. You need enough mushrooms for 4 people if making this recipe and remember they do cook down. Cleaned and sliced.
- 8 cloves garlic thinly sliced or minced
- 3/4 cup ricotta
- juice of 1 lemon
- 2 tbsp grated parm
- salt and pepper
- shredded parm for topping
- pesto for topping
Lightly toast the sourdough toast. Clean and slice all the mushrooms and thinly slice the garlic. Heat oil to very hot over high heat in a skillet and add the mushrooms. Sprinkle with salt and pepper. Allow them to brown on one side before stirring. Stir occasionally and keep the heat on high so that all moisture evaporates and they get nice and browned. Add the garlic and reduce heat to medium low and continue cooking for another minute.
Whip the ricotta with a little minced garlic, lemon juice, pinch of salt and pepper, and grated parm using a hand held immersion blender or a small blender cup.
Spread the ricotta on the toasted bread, top with mushrooms, drizzle with pesto and top with shredded parmesan and serve.