Savory Mushroom Toast
Ricotta toast topped with savory pickled cremini mushrooms, walnuts & Sichuan Chili Oil. A quick bite or light brunch, these toast are a perfect spur of the moment meal.
Appetizer, Breakfast, Main Course, Side Dish, Snack
Rustic Sourdough Bread
toasted & cut in half
Extra Virgin Olive Oil
Goat Cheese (Chèvre)
Crisp & Co. Savory Mushrooms
sliced in half
Blank Slate Kitchen Sichuan Chili Oil
Place walnut halves in a pan, toast on medium high heat for 5-10 minutes making sure not to burn them. Remove from the pan, loosely chop & allow to cool completely.
Brush toasted sourdough with olive oil.
In a bowl mix together goat cheese, ricotta & lemon zest until smooth. Season with sea & pepper to taste.
Spread goat cheese mixture on oiled, toasted bread. Add mushrooms & chopped walnuts. Sprinkle with chives & chili oil. Serve immediately.
If you don't have goat cheese you can substitute 1/4c heavy cream blending the mixture in step #3 in a food processor.
Brunch, Mushroom Toast, Ricotta Toast, Sichuan Chili Oil, Toast