Description
Roasted Mushroom Crostini with Whipped Ricotta is a delicious, easy-to-make appetizer perfect for fall or winter gatherings. Crispy toasted baguette slices are topped with savory roasted shiitake mushrooms infused with garlic and rosemary, and finished with a creamy, smooth whipped ricotta cheese blend. A drizzle of balsamic glaze adds a tangy sweetness, making it a unique and flavorful starter that impresses guests.
Ingredients
Scale
Bread
- 1 medium French baguette, sliced into 16 (½-inch thick) rounds
Mushrooms
- 1 lb (16 ounces) shiitake mushrooms, stems removed
- 2 tablespoons (30 mL) extra virgin olive oil
- 2-3 large garlic cloves, thinly sliced
- 3 sprigs fresh rosemary
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Whipped Ricotta
- ¾ cup whole fat ricotta cheese
- 1 tablespoon (15 mL) extra virgin olive oil
- 1 tablespoon finely grated parmigiano-reggiano cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Optional
- Balsamic vinegar glaze, for drizzling
Instructions
- Prepare Crostini: Preheat the oven to 375°F (190°C) with a rack in the center position. Arrange the sliced baguette rounds on a large baking sheet and toast them for 10 to 15 minutes or until they turn golden brown and are crisp. Remove from the oven and allow to cool completely.
- Roast Mushrooms: Increase the oven temperature to 475°F (250°C). Slice the shiitake mushroom caps into ½-inch thick pieces. Spread them evenly on a half sheet pan. Toss the mushrooms with the olive oil, thinly sliced garlic, broken-apart rosemary sprigs, and season generously with kosher salt and freshly ground black pepper. Roast in the oven for 12 to 18 minutes, stirring once or twice with a wooden spoon to promote even cooking. Remove from oven and let mushrooms cool in the pan on a wire rack until lukewarm. Discard the rosemary sprigs before assembling.
- Prepare Whipped Ricotta: In the bowl of a small food processor, combine the ricotta cheese and olive oil. Process for 10 to 15 seconds until the mixture is smooth and creamy. Stir in the grated parmigiano-reggiano cheese and season with salt and freshly ground black pepper to taste.
- Assemble: Spread a generous layer of the whipped ricotta on each toasted baguette slice. Top with a spoonful of the roasted mushroom mixture. Optionally, drizzle each crostini with balsamic vinegar glaze for a burst of sweet acidity. Serve immediately to enjoy the perfect textural contrast and fresh flavors.
Notes
- This appetizer showcases the rich, earthy flavors of roasted shiitake mushrooms paired with creamy ricotta, making it ideal for fall or winter entertaining.
- Using a food processor to whip the ricotta ensures a luxuriously smooth spread.
- For best flavor, serve crostini immediately after assembly to maintain the toast’s crispiness.
- Balsamic glaze is optional but recommended to add a tangy-sweet finish that complements the mushrooms.
- Can be prepared ahead by roasting mushrooms and whipping ricotta in advance, then assembling just before serving.
Nutrition
- Serving Size: 2 crostini pieces
- Calories: 98 kcal
- Sugar: 2 g
- Sodium: 207 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 4 mg
