Crostini With Ricotta, Wild Mushroom, & Rosemary

I hope you all had a nice long weekend! We had family over for Easter lunch and I tried a few new recipes that were well received. One of our favorites was the delicious mushroom crostini recipe which I’m sharing with you today. This could be served as an appetizer, but I served it along with our lunch. We had a few pieces left that R and I had for dinner the next day. If you love mushrooms as much as we do, you’ll definitely love this! The recipe is adapted from this book which I told you about last week. I’m getting so many great entertaining ideas from it!

crostini with ricotta, wild mushroom, & rosemary

• 1 sourdough baguette
• 3 tablespoons olive oil, plus more for drizzling
• salt & black pepper
• 1 pound mixed wild mushrooms, torn into pieces
• 1 shallot, minced
• 1 teaspoon fresh thyme
• 1 tablespoon rosemary, minced
• 2 tablespoons sherry vinegar
• 1 pint fresh ricotta
• chopped rosemary for garnish

To make the crostini: heat oven to 375 degrees. Line a baking sheet with parchment paper. With a serrated knife, cut the baguette into 1/4″ slices. Arrange slices in a single layer on prepared sheet. Drizzle with olive oil, season with salt and pepper. Bake 6-7 minutes, or until crisp and golden brown at the edges.

To prepare the mushrooms: Heat a large saúte pan with 1 tablespoon olive oil over medium heat. When the oil begins to shimmer, add mushrooms and a generous pinch of salt. Stir occasionally and cook about 8-10 minutes, until mushrooms begin to soften and get a bit of color. Push the mushrooms to one side of the pan. On the opposite side, add 3 tablespoons olive oil and add the shallot, garlic, thyme, and rosemary. Cook for 1-2 minutes. Combine with mushrooms and cook for another 5 minutes.

Turn off heat and carefully pour in the sherry vinegar to deglaze the pan. Scrape the bottom with a wooden spoon as the liquid comes to a boil and let cool.

To assemble the crostini: Line the baked crostini on a platter and smear with a dollop of ricotta, then top with a tablespoon of the cooked mushrooms. Garnish with fresh rosemary and salt and pepper to taste.