Mushroom and Ricotta Bruschetta

This appetizer is super simple and tasty. Cook the mushrooms while you prepare the toasted bread, and you’ll be serving these up in no time.

Original recipe makes 4 servings

Ingredients

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 Marsala wine
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

PREP

15 mins
COOK

25 mins
READY IN

40 mins

Directions

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 marsala wine 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.