12 Ratings
  • 5 Rating Star 6
  • 4 Rating Star 3
  • 3 Rating Star 2
  • 2 Rating Star 1

This appetizer is super simple and tasty. Cook the mushrooms while you prepare the toasted bread, and you'll be serving these up in no time.

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

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

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

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

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

260.87 calories; 8.1 g protein; 22.6 g carbohydrates; 14.67 g fat; 61.76 mg cholesterol; 541.89 mg sodium.Full Nutrition


Reviews (10)

Read All Reviews

Most helpful positive review

lutzflcat
02/14/2013
I toasted the bread only until slightly dry (no color to the bread) spread on the ricotta mixture and after 9 minutes in the oven they were already browned more than I would have liked and even a little crunchy. In the future I will either lower the oven temperature or start checking for doneness a little sooner. If I'd set the timer for 12 minutes they would have been burned. Oven temps vary but I'd recommend that you play it safe and watch your time at least the first time you make this. Also I had a long loaf of bakery french bread which is not large in diameter so I did have some topping left over (but it'll get used). I had everything prepped so as soon as the bread came out of the oven the mushroom mixture was ready...timing worked out perfectly! The lemon really brightens up the flavor and the marsala enriches the flavor of the mushrooms. This is a fabulous bruschetta with beautiful eye appeal and most definitely will be made again.
(15)

Most helpful critical review

ahmed al-qudsi
07/19/2017
I made this recipe. but I doubt the cheese used in the video was a ricotta cheese its just to soft and looks more like cream cheese to me. ricotta is much firmer and doesn't blend the way it does in the video. anyhow I adjusted the recipe and added some cream cheese to make it blend more smoothly.
12 Ratings
  • 5 Rating Star 6
  • 4 Rating Star 3
  • 3 Rating Star 2
  • 2 Rating Star 1
lutzflcat
02/14/2013
I toasted the bread only until slightly dry (no color to the bread) spread on the ricotta mixture and after 9 minutes in the oven they were already browned more than I would have liked and even a little crunchy. In the future I will either lower the oven temperature or start checking for doneness a little sooner. If I'd set the timer for 12 minutes they would have been burned. Oven temps vary but I'd recommend that you play it safe and watch your time at least the first time you make this. Also I had a long loaf of bakery french bread which is not large in diameter so I did have some topping left over (but it'll get used). I had everything prepped so as soon as the bread came out of the oven the mushroom mixture was ready...timing worked out perfectly! The lemon really brightens up the flavor and the marsala enriches the flavor of the mushrooms. This is a fabulous bruschetta with beautiful eye appeal and most definitely will be made again.
(15)
Anonymous
01/26/2013
It was a bit too much egg for my taste. Had to add a lot more seasoning to the mushrooms just to take the edge off of the ricotta mixture. You might want to toast the bread a little before adding the ricotta mixture because the bread tends to get a little soggy. Interesting mix of flavors though.
(6)
lass
01/22/2014
This was really nice. Light and bright...the hot flakes gave it zig and the lemon was a surprise on the tongue. I added some parmesean cheese (to taste) because I thought it seemed a bit bland without it and I think it added to the flavor. Used ciabatta bread and since it was a wide loaf the receipe made one piece per guest. (made 5 slices).
(3)
Vonalis Pina
07/06/2016
This recipe es amazing! I added fresh crushed garlic to the end and let it sauté a bit. A big hit at dinner.
(1)
Doreen J
01/01/2017
I prepared the mushrooms and served them as a side for my Sirloin Roast. I made three pounds and could have used 6. Everybody loved them.
(1)
Anonymous
01/13/2017
Added a blend of Italian cheeses (Parmesan Asiago Fontina and Provolone) to this and salted to taste. I enjoyed this very much. I will be having this once a week as a side dish. Whoever said it was "too eggy" must've down something wrong. It's a wonderful blend of ingredients that will titillate your taste buds with every pleasurable mouthful.
(1)
ahmed al-qudsi
07/19/2017
I made this recipe. but I doubt the cheese used in the video was a ricotta cheese its just to soft and looks more like cream cheese to me. ricotta is much firmer and doesn't blend the way it does in the video. anyhow I adjusted the recipe and added some cream cheese to make it blend more smoothly.
FlCook
03/11/2018
Very tasty. There was enough of the mixture for about 12 pieces of French bread. I had to up the heat to evaporate all the liquid at Step 6--medium low wouldn't cut it.
Ann
09/30/2018
I didn't make any changes to this recipe. It was delicious!