Mushroom Ricotta Bruschetta – This Was Anything But Flat

Please do not take this post's brevity for any kind of lack of enthusiasm or excitement over this very handsome mushroom and ricotta bruschetta. Time's a little short today, as my car's left-front tire was fatally injured last night in a brutal pothole attack.

Everyone else is fine, but I didn't want to delay the uploading of this fine recipe until I had time to do a proper blog post. So basically, I'm phoning this one in. Of course, my biggest fear isn't that you'll be disappointed…it's that you won't notice that big a difference.

Anyway, this was super tasty, and very simple to make. I show making the ricotta bruschetta part first, but as I mention, you'll obviously want to have your mushrooms cooking while you prepare the bases. I hope you give this delicious, and very versatile dish a try soon. Enjoy!

Ingredients for 4 Mushroom Ricotta Bruschetta

• 1 cup ricotta cheese
• 1 egg
• zest of one lemon
• 1/2 tsp salt
• black pepper to taste
• o taste
• red chili flakes to taste
• 4 thick slices of lightly toasted bread
• 1 tbsp olive oil
• For the mushrooms:
• 2 tbsp butter, divided (half to sauté, half to stir in at end)
• 16 large white mushrooms
• 1/4 cup green onions and/or 3-4 cloves of garlic
• salt and pepper to taste
• 1/4 cup marsala wine
• 1/2 cup chicken broth
• 2 tsp lemon juice
• 2 tbsp chopped Italian parsley
• View the complete recipe