Description
Roasted Mushroom Crostini with Whipped Ricotta is an easy and elegant appetizer featuring toasted French baguette slices topped with savory roasted shiitake mushrooms and creamy whipped ricotta cheese. This flavorful dish combines the earthiness of roasted mushrooms with the richness of ricotta and the brightness of garlic and rosemary, perfect for fall or winter gatherings.
Ingredients
Scale
Bread
- 1 medium French baguette, sliced into 16 (½-inch thick) rounds
Mushrooms
- 1 lb (16 ounces) shiitake mushrooms, stems removed
- 2 tablespoons (30 mL) extra virgin olive oil
- 2-3 large garlic cloves, thinly sliced
- 3 sprigs fresh rosemary
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Whipped Ricotta
- ¾ cup whole fat ricotta cheese
- 1 tablespoon (15 mL) extra virgin olive oil
- 1 tablespoon finely grated Parmigiano-Reggiano cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Optional
- Balsamic vinegar glaze, for drizzling
Instructions
- Prepare Crostini: Preheat the oven to 375°F (190°C) and place a rack in the center position. Arrange the bread slices on a large baking sheet and toast them for 10 to 15 minutes or until they turn golden brown. Remove the toasted slices from the oven and allow them to cool.
- Roast Mushrooms: Increase the oven temperature to 475°F (250°C). Slice the shiitake mushroom caps into ½-inch thick slices. Spread the mushrooms evenly on a half sheet pan. Toss with olive oil, thinly sliced garlic, slightly broken rosemary sprigs, and season generously with kosher salt and freshly ground black pepper. Roast for 12 to 18 minutes, tossing once or twice with a wooden spoon during roasting. Once done, remove from the oven and let the mushrooms cool on the pan until lukewarm. Discard the rosemary sprigs.
- Prepare Whipped Ricotta: In a small food processor bowl, combine the ricotta cheese and olive oil. Process for 10 to 15 seconds until the mixture is smooth and creamy. Stir in the grated Parmigiano-Reggiano cheese and season with kosher salt and freshly ground black pepper to taste.
- Assemble Crostini: Spread each toasted baguette slice evenly with a layer of the whipped ricotta. Top with a spoonful of the roasted mushrooms. If desired, drizzle balsamic glaze over the assembled crostini for added flavor. Serve immediately.
Notes
- This roasted mushroom crostini makes a unique and flavorful appetizer perfect for fall and winter occasions.
- Using fresh rosemary and garlic enhances the depth of flavor in the roasted mushrooms.
- For a vegan version, substitute ricotta with a plant-based cheese alternative and omit Parmigiano-Reggiano.
- Balsamic glaze adds a sweet and tangy finish but is optional.
- Ensure mushrooms are evenly roasted for the best texture and taste.
Nutrition
- Serving Size: 2 crostini pieces
- Calories: 98 kcal
- Sugar: 2 g
- Sodium: 207 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 4 mg
