Makes 1 servings
Take your toast to gourmet level with this easy and delicious recipe. Sautéed mushrooms mingle with fragrant thyme and garlic and rich balsamic vinegar, tossed with a hit of tomato and salt and pepper to taste. Spread a layer of creamy ricotta cheese on a thick slice of toasted bread and top with your rich and savory mushrooms for an irresistible appetizer that’ll have you reaching for seconds (and thirds!).
CONTAINS:
wheat/gluten, dairy, sulphites
Ingredients
Ricotta
Wesson Vegetable Oil 2 tsp.
Mushrooms, White, sliced 1 cup.
Balsamic Vinegar 1 tbsp.
Parsley, chopped, fresh 1/2 tbsp.
Thyme, fresh leaves 1/4 tsp.
Garlic, cloves 1 1/2 tsp.
Kosher Salt 1/4 tsp.
Black Pepper, Ground 1 pinch.
Grape Tomatoes, sliced lengthwise 4 pcs.
Ricotta Cheese 2 tbsp.
.
Bread, thick sliced, toasted 1 pc.
Method
Ricotta
In a small non-stick pan, add Wesson Vegetable Oil and heat for 1 minute on medium-high heat.
Add mushrooms and sauté for 2 minutes, or until dark brown.
Add garlic and thyme, and sauté for 1 minute. Add balsamic vinegar and let reduce for 1 minute.
Add salt and pepper and toss for 30 seconds.
Add tomatoes and toss for another 30 seconds just until tomatoes are warmed through.
Assembly Method
Spread ricotta on toast and add the balsamic mushrooms on top.
Remix
Substitute ricotta cheese for feta, parmesan or gruyere
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