📝 About This Recipe
Transport your senses to the Italian countryside with these elegant, earthy crostini. We combine a medley of buttery sautéed wild mushrooms with aromatic thyme and a splash of bright balsamic, all perched atop a cloud of airy, lemon-kissed ricotta. It is the ultimate sophisticated appetizer, balancing the deep umami of the forest with the crisp crunch of a perfectly toasted baguette.
🥗 Ingredients
The Bread Base
- 1 loaf French Baguette (sliced into 1/2 inch rounds)
- 3 tablespoons Extra Virgin Olive Oil (for brushing)
- 1 whole Garlic Clove (peeled, for rubbing the toast)
The Mushroom Topping
- 8 ounces Cremini Mushrooms (cleaned and thinly sliced)
- 4 ounces Shiitake Mushrooms (stems removed, sliced)
- 2 tablespoons Unsalted Butter (high quality)
- 1 large Shallot (finely minced)
- 1 tablespoon Fresh Thyme Leaves (stripped from the stem)
- 2 tablespoons Dry Sherry or White Wine (optional, for deglazing)
- 1 teaspoon Balsamic Glaze (for a touch of acidity)
- 1/2 teaspoon Kosher Salt and Black Pepper (or to taste)
Whipped Ricotta Spread
- 1 cup Whole Milk Ricotta Cheese (drained of excess liquid)
- 1 teaspoon Lemon Zest (from half a lemon)
- 1 teaspoon Honey (to balance the savory notes)
For Garnish
- 2 tablespoons Fresh Chives (finely chopped)
- 2 tablespoons Parmigiano-Reggiano (shaved or finely grated)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
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2
Arrange the baguette slices in a single layer on the baking sheet. Lightly brush both sides of each slice with extra virgin olive oil.
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3
Bake the bread for 8-10 minutes, flipping halfway through, until the edges are golden brown and the centers are crisp.
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4
While the bread is hot, take the peeled garlic clove and rub it gently over the top surface of each slice to infuse a subtle garlic aroma.
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5
In a medium bowl, whisk together the ricotta cheese, lemon zest, and honey until the mixture is light and airy. Set aside at room temperature.
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6
Place a large skillet over medium-high heat and add the butter. Once the butter is foaming, add the sliced cremini and shiitake mushrooms.
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7
Sauté the mushrooms undisturbed for 3-4 minutes to allow them to brown. Avoid overcrowding the pan so they sear rather than steam.
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8
Add the minced shallots and fresh thyme to the skillet. Stir and cook for another 2-3 minutes until the shallots are translucent and fragrant.
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9
Pour in the sherry or white wine to deglaze the pan, scraping up any browned bits (fond) from the bottom. Cook until the liquid has almost completely evaporated.
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10
Stir in the balsamic glaze, salt, and black pepper. Remove from heat and let the mixture cool slightly for 2 minutes.
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11
To assemble, spread a generous tablespoon of the whipped ricotta onto each toasted baguette slice.
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12
Top the ricotta with a spoonful of the warm mushroom mixture, pressing down slightly so they adhere.
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13
Garnish with a sprinkle of fresh chives and a few shavings of Parmigiano-Reggiano.
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14
Arrange on a wooden serving board and serve immediately while the mushrooms are warm and the bread is crunchy.
💡 Chef's Tips
For the best flavor, use a mix of mushrooms like Oyster, Chanterelle, or Porcini if available. Don't wash mushrooms under running water; instead, wipe them with a damp paper towel to prevent them from becoming soggy. Ensure your ricotta is high-quality and full-fat; if it's too watery, strain it through cheesecloth for 30 minutes first. If making ahead, you can prep the mushrooms and ricotta 4 hours in advance, but toast the bread and assemble just before serving to avoid sogginess.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Pinot Grigio or a light-bodied Pinot Noir. Serve alongside an arugula salad with a simple lemon vinaigrette for a complete light lunch. These make an excellent accompaniment to a charcuterie board with cured meats and olives. Offer a small bowl of extra balsamic glaze on the side for guests who enjoy more acidity.