top of page
  • Writer's pictureEmily

Mushroom, Spinach, & Ricotta Toasts

Hello! I'm sharing a recipe that is so easy, so yummy, and perfect for Mother's Day. It's my Mushroom, Spinach, & Ricotta Toasts. It has garlicky mushrooms and spinach with a few herbs stirred into milky ricotta and spread on toasts. There's also an option to keep this a mild and fresh dish or to turn is spicy. Whatever floats you boat.




Serves: 6 as an appetiser

Prep time: 5-10 min

Cook time: 15 minutes


Ingredients:

1/2 loaf of large French bread or 1 baguette

450g (1 medium size container) of Ricotta cheese

4 cloves garlic, crushed

1 1/4 cup sliced mushrooms

2 handfuls of baby spinach (or chopped spinach)

1 tsp dried oregano

1/2 tsp dreid thyme

2 tbsp oil

1/2 tsp cayenne pepper or 1 tbsp Sriracha (optional)


Directions:

  1. Preheat oven to 400. Cut the bread into 3/4 inch slices.

  2. Bring a medium saucepan to medium heat. With 1 tbsp oil, caramelised the mushrooms and garlic. Once the mushrooms are soft, add the spinach and stir occasionally while it wilts.

  3. Lay the slices of bread on a baking sheet. Brush the other tbsp of oil on to the slices of bread. Then, cook at 400 for 7-8 minutes, when the crusts are toasted and the middles are just hardened.

  4. Then, stir in the mushroom and spinach into the ricotta in a medium bowl. If using, add cayenne or Sriracha to this mixture.

  5. Once the toasts are done, spread the ricotta mixture onto the slices and broil on low for 2 minutes (until the ricotta mixture is warmed).

  6. Serve immediately or keep the ricotta mixture int he fridge for up to a week. Enjoy!


Try this out for Mother's Day or for a snack this weekend! Its so yummy and easy. Perfect to tie you over before supper. Or, you can even add a protein to this and you have supper!



Thanks for checking this recipe out! If you get the chance to try this out soon, please let me know how it goes. Its super easy to make and everyone will love it!



31 views0 comments

Recent Posts

See All
bottom of page