Mushroom Ricotta Crostini

mushroom ricotta crostini

Mushroom and Ricotta Crositini are a delicious and elegant appetizer. They're easy to prepare for a crowd and perfect for holidays or game watching parties! (vegetarian, nut-free)


  • 1 whole grain baguette
  • 1/2 cup part skim ricotta cheese
  • 1 tsp olive oil
  • 2 cloves garlic, minced
  • 1 shallot, sliced thinly
  • 1 pint mushrooms, sliced
  • 1/4 cup dry white wine
  • Pinch freshly ground black pepper
  • 1 sprig fresh thyme, leaves removed
  • 2 tbsp balsamic vinegar
  • Pinch of coarse sea salt


  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 a couple minutes.
  3. Add mushroom slices and white wine. Continue cooking until liquid has reduced and mushrooms are soft.
  4. Reduce heat to low and add thyme, black pepper and balsamic vinegar. Stir and keep warm until toast is done.
  5. Remove toasts form oven once they are golden. Spread each piece with about 1 tsp ricotta. Top with about mushrooms. Sprinkle with sea salt and more fresh thyme and serve immediately.

Keywords: mushroom ricotta crostini, ricotta crostini