Light, fresh, and bursting with flavour, this mushroom and ricotta crostini is the perfect dish for warm summer days. Whether you're putting together a picnic platter, hosting a garden gathering, or simply looking for a quick yet elegant bite, this recipe delivers.
Earthy mushrooms are gently sautéed with fragrant herbs, garlic, and a hint of zesty lemon before being piled onto toasted cheese scones spread with creamy ricotta. A drizzle of balsamic and a twist of black pepper complete this effortlessly delicious dish. Serve as a snack, starter, or part of a beautifully curated sharing board.
Overview
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Prep Time: 10 minutes
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Cooking Time: 10 minutes
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Serves: 4-6
Ingredients
200g Shitake Mushrooms
200g Browncap Mushrooms
200ml Extra Virgin Olive Oil
2 Garlic Cloves
4 Thyme Sprigs
4 Parsley Sprigs
1 Lemon (For Juice and Zest)
4-6 Cheese Scones
100g Ricotta Cheese
Balsamic Vinegar to serve
Method
1. Cut the mushrooms into large pieces.
2. Add two table spoons of olive to a pan on medium heat and gently fry the mushrooms to give a little colour.
3. Next, add the remaining oil, herbs, garlic cloves, lemon zest and lemon juice.
4. Gently warm the oil so that the mushrooms finish cooking and all the flavours come to life, and then remove from the heat and leave to cool. Season to taste.
5. Toast your cheese scones and spread with fresh ricotta cheese.
6. Pile on the cool mushroom mix and drizzle with tangy balsamic vinegar, a few extra thyme leaves and a twist of cracked blank pepper.
