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Balsamic Mushroom Ricotta Crostini

closeup of mushroom ricotta crostini on a piece of parchment.
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Balsamic mushroom ricotta crostini are a delicious and elegant vegetarian appetizer. Savory mushrooms and creamy ricotta cheese on top of toasted bread - it's sure to please a crowd during the holidays! 

Ingredients

Scale
  • 1 baguette, I like sourdough or whole grain
  • 1 tsp olive oil, plus more for drizzling on bread
  • 2 cloves garlic, minced
  • 1 small shallot, sliced thinly
  • 1 pint mushrooms, thinly sliced
  • 1/4 cup dry white wine
  • Pinch freshly ground black pepper
  • 1 sprig fresh thyme, leaves removed
  • 2 tbsp balsamic vinegar
  • 1/2 cup ricotta cheese
  • Coarse sea salt

Instructions

  1. Preheat oven to 400° F. Slice baguette into thin slices and lay slices on a cookie sheet in a single layer. Once oven has preheated, place baguette slices in the oven and bake until toasted, about 10 minutes.
  2. Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and shallot and sauté 1-2 minutes.
  3. Add mushroom slices and white wine. Continue cooking until liquid has reduced and mushrooms are soft, 1-2 minutes.
  4. Reduce heat to low and add thyme, black pepper and balsamic vinegar. Stir and continue cooking until liquid is thickened. Keep warm until toast is done.
  5. Remove toasts from oven once they are golden.
  6. Spread each piece with about a small spoonful of ricotta. Top each mushrooms.
  7. Sprinkle with sea salt and fresh thyme and serve immediately.

Notes

  • If you don't have both shallot and garlic, you can use one or the other.
  • You can make the mushrooms up to 3 days in advance and store them in the refrigerator. Reheat them on the stove or in the microwave before serving.
  • I use white wine in this recipe, but red wine also works.

Keywords: mushroom ricotta crostini, mushroom ricotta toast

Find it online: https://livelytable.com/mushroom-ricotta-crostini/