Crostini With Mushroom, Ricotta and Mascarpone Cheeses
The cheese topping can be made ahead and refrigerated. Let come to room temperature before serving.
Total Steps
13
Ingredients
18
Tools Needed
8
Ingredients
- 10 slices baguette
- olive oil(optional)
- salt and pepper(optional)
- 1 clove garlic, peeled
- 1/3 cup whole milk ricotta cheese
- 1/4 cup mascarpone cheese
- 1 tablespoon olive oil
- 1/2 tablespoon lemon juice
- 1/4 teaspoon lemon zest
- 1/8 teaspoon salt
- pepper(optional)
- 10 mushrooms cremini, sliced
- 2 tablespoons olive oil
- 1 clove large garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon chopped fresh thyme
- salt and pepper(optional)
- 1/4 teaspoon lemon zest
Instructions
Step 1
Drizzle olive oil onto baguette slices and sprinkle with salt and pepper.
Step 2
Toast in a preheated 350 degree oven until slightly crispy.
Step 3
Remove from oven and rub the garlic clove over the top of each crostini.
Step 4
Put all cheese topping ingredients into a mini food processor.
Step 5
Puree until the mixture is combined and slightly whipped.
Step 6
Heat olive oil in a large pan over medium-high heat.
Step 7
Add sliced mushrooms and stir to coat. If the pan looks dry, add another drizzle of olive oil.
Step 8
Let the mushrooms sauté for a few minutes without stirring.
Step 9
Once the juices start to come out of the mushrooms, stir and let them sauté on the other side for several more minutes.
Step 10
When the mushrooms are almost done, add the garlic, red pepper flakes, thyme, and season with salt and pepper.
Step 11
Continue stirring for another minute or two, allowing the garlic to get a little color.
Step 12
Remove from heat and stir in the lemon zest.
Step 13
Spread the cheese topping over the crostini and top with the sautéed mushrooms.