Crostini with thyme ricotta and grilled mushrooms

Last Updated on October 11, 2024

Roasted mushrooms on toasted baguette drizzled with wine and balsamic, seasoned with sea salt and freshly ground pepper. With ricotta and truffle oil.

Ingredients:

For 6 people: 6 pieces of baguette or other Italian bread 2-3 pieces of thyme sprigs 1 piece of garlic cloves

/tr>

1 pk larger shallots 2 handfuls mushrooms (chanterelles, brown mushrooms) 50 ml of dry red wine 1 tbsp olive oil 200 g ricotta Bertolli with butter and olive oil freshly ground pepper olive oil sea salt

Procedure:

1. Slice the baguette diagonally and toast the individual slices in the oven or on a hot grill pan until golden
2. Set aside
3. In the meantime, prepare the mushrooms – tear the mushrooms into pieces, in season reach for chanterelles, they are great in the recipe
4. Heat a tablespoon of olive oil in a frying pan and add the chopped shallots
5. After 2 minutes, add the mushrooms and sauté until the water evaporates and the mushrooms start to stick to the pan, about another 3 to 5 minutes
6. Add the wine and splash with balsamic vinegar, then allow to evaporate and season with sea salt and freshly ground pepper
7. With the flat side of a knife, stir the crushed and finely chopped garlic clove, the thyme leaves washed in your fingers and a drizzle of truffle oil into the ricotta
8. Brush the baguette slices with Bertolli butter and olive oil, layer liberally with the thyme ricotta and mushrooms and shallots
10. Serve the finished crostini immediately.

Note:
Source: www.bertollismaslem.cz.