This delectable sautéed garlic mushroom toast with creamy herbed ricotta spread is the best appetizer. It is SO good to eat and SO easy to make!
I’m not sure when my steadfast love for mushrooms started, but it’s real and it’s deep. These earthy little fungi are hardly given the recognition they deserve. If you somehow wandered to this post and are thinking, “I won’t like this recipe because I don’t like mushrooms” shhhhhhh you’re wrong. These delicious little mushrooms have been thoughtfully sauteed in olive oil, butter, wine, fresh herbs and garlic. They’re irresistible and YOU LIKE THEM.
Mushroom Benefits:
I would also like to put it out there that these delectable little mushrooms are also jam packed with nutrients. Mushrooms are high in antioxidants, fiber, rich in B vitamins, vitamin C, vitamin D, iron, selenium, potassium, and the list doesn’t stop there.
They prevent inflammation, help immune health (because they stimulate the production of white t cells), keep you full, and assist in liver enzyme production. On top of ALL that mushrooms have a lot of protein, and with their hearty flavor and texture, they’re a great substitution for meat.
How to make Mushroom Toast with Ricotta Spread:
They’re delicious and they’re good for you.
I start this Mushroom Toast with Ricotta Spread recipe starts off by toasting my bread slices and making the ricotta spread. Preheat oven to 425°F. Cut bread into thin ½” slices (I typically use french bread but sourdough works too). Brush olive oil evenly and lightly on both sides of bread slices. Place them in a single layer on your baking sheet. Bake them for about 6 to 8 minutes or until they look crispy and light brown. Remove from oven and cool on a wire rack to maximize crispiness.
While bread is baking/cooling take out your food processor and put ½ a cup of ricotta cheese and ½ a cup of cream cheese in it to blend. Then add grated Parmesan, minced chives, flat leaf parsley, minced thyme leaves, a pinch of sea salt and black pepper. Pulse a few more times and it’s done!
Now for the sizzling white wine garlic mushrooms…
*My thoughts exactly. #moodyMonday
- Put your cast iron skillet over medium-high heat add in 1-2 tablespoons of salted butter and about a tablespoon of olive oil. Once butter melts add in the mushrooms. At first it might seem like you need to add in a little more olive oil for that delicious sizzling sauté you’ve been waiting for, but you don’t. Just keep gently stirring. The mushrooms hold a lot of water, when they heat up they will begin to sweat out a good amount of that (which will evaporate).
- Once it begins to evaporate add in a splash of white wine and your herbs. Let the wine reduce and the herbs commingle for about a minute or two. Once you smell the inviting garlic, butter, and thyme working together you’ll know they’re ready!
- Remove them from heat. Take your bruschetta crisp and generously sweep your ricotta spread on it, then spoon on those enticing little mushrooms and take a bite or share (if you’re crazy haha).
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Garlic Mushroom Toast with Herbed Ricotta Spread
Equipment
- Food Processor (totally optional)
- Sauté Pan
- Baking Sheet
Ingredients
- 2 tbsp salted butter
- 1 tbsp olive oil
- 16 oz baby bella mushrooms (shiitake work well for this too)
- ¼ cup white wine
- 5 cloves minced/pressed garlic
- 1 tbsp thyme (I have used fresh and dry thyme for this and both work nicely)
- sea salt
- black pepper
- 1 loaf French or rustic bread cut in to ½" slices
Herbed Ricotta Spread
- ½ cup whole milk ricotta cheese
- ½ cup cream cheese
- ⅓ cup grated parmesan cheese
- 1 tbsp chives (minced)
- 1 tbsp flat leaf parsley (chopped)
- 1 tsp thyme leaves (minced)
- sea salt
- black pepper
Instructions
- Start this recipe off by toasting the bread slices and making the ricotta spread. Preheat oven to 425°F. Cut bread into thin ½” slices (I typically use french bread but sourdough or any kind of rustic bread loaf will work).
- Brush olive oil evenly and lightly on both sides of bread slices. Then place them in a single layer on your baking sheet. Bake them for about 6 to 8 minutes or until they look crispy and light brown. Remove them from oven and let cool on a wire rack to maximize crispiness.
- While bread is baking/cooling take out your food processor or bowl and put ½ a
cup of ricotta cheese and ½ a cup of cream cheese in it to whip together and blend. - Once combined, add grated Parmesan, minced chives, chopped flat leaf parsley,
minced thyme leaves, a pinch of sea salt and black pepper. Pulse/stir a few
more times until ingredients have combined completely and the ricotta spread is done!
Garlic Mushroom Sauté
- Put your cast iron skillet over medium-high heat add in 1-2 tablespoons of salted butter and about a tablespoon of olive oil. Once it’s melted add in the mushrooms.
- Gently stir. The mushrooms hold a lot of water, when they heat up they will begin to sweat out a good amount of that (which will evaporate). Once it begins to evaporate add in a splash of white wine and your herbs.
- Let the wine reduce and the herbs commingle for a minute or two.
Once you smell an aroma of inviting garlic, butter, and thyme you’ll know they’re ready! Remove them from heat. - Take your toast crisp and generously sweep your ricotta spread on it, then spoon on those enticing little mushrooms and take a bite or share (if you’re crazy).
This was amazing! Thank you.
Yay! Thank you so much for letting me know Michelle! It makes my day! 💕