Balsamic Mushroom Ricotta Crostini

Why Make This Recipe

Balsamic Mushroom Ricotta Crostini is a delicious and easy appetizer that is perfect for any gathering. The combination of creamy ricotta, sautéed mushrooms, and balsamic vinegar creates a flavorful treat that everyone will enjoy. This dish is not only tasty but simple to prepare, making it an excellent choice for hosting friends or family. Plus, it uses fresh ingredients that elevate the flavors.

How to Make Balsamic Mushroom Ricotta Crostini

Ingredients

• 1 baguette, I like sourdough or whole grain
• 1 tsp olive oil, plus more for drizzling on bread
• 2 cloves garlic, minced
• 1 small shallot, sliced thinly
• 1 pint mushrooms, thinly sliced
• 1/4 cup dry white wine
• Pinch freshly ground black pepper
• 1 sprig fresh thyme, leaves removed
• 2 tbsp balsamic vinegar
• 1/2 cup ricotta cheese
• Coarse sea salt

Directions

1. Preheat the oven to 400° F.
2. Slice the baguette into thin slices and lay the slices on a cookie sheet in a single layer.
3. Once the oven has preheated, place the baguette slices in the oven and bake until toasted, about 10 minutes.
4. Meanwhile, heat olive oil in a skillet over medium heat.
5. Add minced garlic and sliced shallot, and sauté for 1-2 minutes.
6. Add the mushroom slices and dry white wine. Continue cooking until the liquid has reduced and the mushrooms are soft, about 1-2 minutes.
7. Reduce heat to low and add the thyme leaves, freshly ground black pepper, and balsamic vinegar. Stir and continue cooking until the liquid is thickened. Keep warm until the toast is done.
8. Remove the toasts from the oven once they are golden.
9. Spread each piece with a small spoonful of ricotta cheese. Top each with the sautéed mushrooms.
10. Sprinkle with coarse sea salt and fresh thyme, then serve immediately.

How to Serve Balsamic Mushroom Ricotta Crostini

Serve Balsamic Mushroom Ricotta Crostini warm as a delicious appetizer or snack. They pair nicely with a variety of drinks, including wine or sparkling water. For a lovely presentation, arrange them on a platter and add some fresh herbs or greens for garnish.

How to Store Balsamic Mushroom Ricotta Crostini

To store any leftover crostini, keep the mushroom mixture and toasted bread separate. Place the mushroom mixture in an airtight container in the fridge for up to 3 days. The baguette slices can be stored in a sealed bag at room temperature. When ready to enjoy again, reheat the mushroom mixture on the stove, and toast the bread for a few minutes.

Tips to Make Balsamic Mushroom Ricotta Crostini

• Use a good quality balsamic vinegar for the best flavor.
• Experiment with different types of mushrooms, like cremini or shiitake, for added variety.
• For extra creaminess, mix the ricotta with a bit of lemon zest or herbs before spreading.

Variation

For a twist, you can add sautéed spinach or arugula on top of the mushroom mixture before serving. You could also replace ricotta with goat cheese for a different flavor profile.

FAQs

1. Can I use other types of bread for this recipe?
Yes, you can use any type of bread you like, such as ciabatta or a classic French baguette.

2. Can I make this recipe vegan?
You can use a plant-based ricotta or a similar vegan cheese alternative to make this dish vegan-friendly.

3. How can I make these crostini in advance?
You can prepare the mushroom mixture ahead of time and store it in the refrigerator. Toast the bread just before serving for the best texture.