Erin French’s Warm Mushroom Toast with Port, Herbs & Ricotta takes everything I love and packages it into one perfect appetizer.
A mix of mushrooms is sautéed in a very hot pan with fresh rosemary and thyme until deeply browned and a little crisp at the edges, then finished with butter and a splash of port. To assemble, toasted sourdough is rubbed with a raw garlic clove, generously smeared with ricotta, and topped with peppery arugula and the mushrooms (pan juices and all) before a final dusting of salty Pecorino.
It’s what crunchy-meets-creamy, savory-umami dreams are made of.
And while store-bought is usually fine, ricotta is my one exception. It’s shockingly easy to make and worlds better than anything that comes in a plastic tub.
Book: The Lost Kitchen, page 158
Rating: 5/5
How Easy Is That – Skill Level: Easy
Store-Bought Is Fine: sourdough bread
Recipe not online.
