Mushroom and ricotta bruschetta
Ingredients
- 8 slices ciabatta
- 8 large brown mushrooms
- 20ml (4 tsp) olive/avocado oil, plus extra to serve
- 1 garlic clove, cut in half
- salt and freshly ground black pepper, to taste
- 100g fresh ricotta
- 60ml (¼ cup) fresh flat-leaf parsley, finely chopped
- 60ml (¼ cup) Parmesan, freshly grated
- 1 lemon, cut into wedges, to serve
Instructions
1
Brush the bread and mushrooms with the oil. Heat a griddle pan to hot and cook both the bread and mushrooms for about 2 minutes on each side.
2
Rub each bread slice with the garlic, place on a serving plate, top with the mushrooms and season.
3
Mix together the ricotta and parsley and spread over the mushrooms. Sprinkle with the Parmesan and extra oil and serve with the lemon wedges.
