Herb Ricotta & Roasted Mushroom Crostini
Combine Wild Mushroom Crostini with arugula and slight herb-infused flavors of a fresh basil ricotta for a spring appetizer.
Ingredients
Equipment
Directions
- Roast the 2 pounds of sliced mixed mushrooms (see roasted mushroom recipe).
- Preheat broiler on high. Line a baking pan with foil. Place the bread slices in an even layer on the pan. Brush the top of the slices with extra-virgin olive oil.
- Place under the broiler until lightly browned. Flip slices and lightly brown the other side of the bread, being careful not to over brown.
- In a medium bowl, combine the ricotta, basil and garlic. Place the roasted mushrooms in a mixing bowl. Toss with the arugula.
- Spread ricotta cheese mixture on top of the slightly cooled bread slices. Top with the mushroom arugula mixture. Garnish with grated Parmesan or Asiago cheese.
Notes
edibleNEW Magazine Spring 2025 Recipes
Make Wild Mushroom Crostini with Chef Terri Milligan from Door Classics archive
Make Roasted Mushrooms (with closed caption)
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