07/03/2019

Porcini Mushroom, Ricotta and Pine Nut Bruschetta

Delicious aromatic sautéed mushrooms on crisp bruschetta spread with creamy ricotta make a moreish mouthful!

Serves:

6 Prep Time: 10 minutes

Cooking Time: 10 minutes

Download Recipe PDF

Ingredients

10g dried porcini mushrooms
150g Swiss brown mushrooms
extra olive oil, as needed
sea salt and freshly ground black pepper, to taste
4 cloves garlic, crushed
2 teaspoons fresh thyme leaves
6 slices ciabatta bread
100g fresh buffalo or cows ricotta
1/4 cup toasted pine nuts

Method

Soak porcini mushrooms in 1/2 cup boiling water, drain, reserving liquid, and finely chop. Slice the Swiss brown mushrooms. Heat 2 tablespoons oil in a frypan and sauté garlic and Swiss Brown mushrooms until softened. Add porcini mushrooms, reserved liquid and thyme and cook, stirring until liquid has mostly evaporated. Season. Brush ciabatta on both sides with olive oil and chargrill or grill on both sides until golden. Spread with ricotta, sprinkle with half the pine nuts, top with warm mushroom mixture, drizzle with oil and serve sprinkled with remaining pine nuts, pepper and extra thyme.

Tips

To make this extra special, season mushrooms with truffle salt or mix in some truffle paste!

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