Mushroom and ricotta bruschetta

November 18, 2011 (Last Updated: January 11, 2019)
Mushroom and ricotta bruschetta recipe
Print Recipe

Mushroom and ricotta bruschetta

Serves: 4
Cooking Time: 15 mins

Ingredients

  • 8 slices ciabatta
  • 8 large brown mushrooms
  • 20ml (4 tsp) olive/avocado oil, plus extra to serve
  • 1 garlic clove, cut in half
  • salt and freshly ground black pepper, to taste
  • 100g fresh ricotta
  • 60ml (¼ cup) fresh flat-leaf parsley, finely chopped
  • 60ml (¼ cup) Parmesan, freshly grated
  • 1 lemon, cut into wedges, to serve

Instructions

1

Brush the bread and mushrooms with the oil. Heat a griddle pan to hot and cook both the bread and mushrooms for about 2 minutes on each side.

2

Rub each bread slice with the garlic, place on a serving plate, top with the mushrooms and season.

3

Mix together the ricotta and parsley and spread over the mushrooms. Sprinkle with the Parmesan and extra oil and serve with the lemon wedges.

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November 18, 2011 (Last Updated: January 11, 2019) By
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