Mushroom and Ricotta Bruschetta


  • 1 cup ricotta cheese
  • 1egg
  • 1lemon, zested
  • ½ teaspoon salt
  • 1 pinch freshly ground black pepper, or to taste
  • 1 pinch red pepper flakes, or to taste
  • 4 slices French bread, toasted
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 16 large white mushrooms, sliced
  • ¼ cup green onions, chopped
  • ¼ cup Marsala wine
  • ½ cup chicken broth
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped Italian parsley
  • 1 tablespoon butter
  • salt and freshly ground black pepper to taste
  • Directions

  • Step 1

    Preheat oven to 425 degrees F (220 degrees C).


  • Step 2

    Mix ricotta, egg, lemon zest, 1/2 teaspoon salt, black pepper, and red pepper flakes in a bowl until smooth.

  • Step 3

    Place toasted bread slices on a baking sheet. Sprinkle with 1 tablespoon olive oil and evenly divide ricotta mixture atop 4 bread slices.

  • Step 4

    Bake in the preheated oven until cheese is browned, about 12 minutes.

  • Step 5

    Heat butter and 1 tablespoon olive oil in a large skillet over medium-high heat; cook and stir mushrooms in mixture until browned, 5 to 6 minutes. Add green onions; cook and stir until softened, 2 to 3 minutes. Stir marsala wine into mixture and cook until reduced by half, about 1 minute.

  • Step 6

    Reduce heat to medium-low. Add chicken stock and lemon juice to skillet; cook until liquid has evaporated. Reduce heat to low. Stir in parsley and butter. Season with salt and black pepper to taste.

  • Step 7

    Spoon mushroom mixture equally atop 4 slices of ricotta-topped bread slices.

  • Cook's Note:

    You can use just about any herb in the mushroom mixture: tarragon, basil, or chervil would work well.

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