Cheesy Baked Toasts With Mushrooms
I need to disclose something. It’s not surprising really (as my appetite is doubling every day) but I simply cannot get enough of toast during this pregnancy. Avocado toasts, ricotta toasts with fruit and honey, peanut butter banana toasts.. and now, these incredibly delicious cheesy baked toasts with mushrooms. I know what you’re probably thinking- another toast recipe?! But you’ll soon change your mind after this one unfolds…
The combined inspiration came from a childhood recipe my mom used to make (filled with olives, chives, and cheese), and these cheesy cauliflower toasts from Ina Garten. But this particular recipe serves up slightly different. It merges crunchy sourdough bread with a mean cheese spread, flecks of herbs, and garlicky shiitake mushrooms.
My husband is a true mushroom fan (I love it about him). So I know whatever I can throw a healthy dose on, he’ll eat it up. But the combined flavors of melty fontina, garlic and mushrooms on a bed of fresh bread is out of this world. It takes our love of mushrooms to a whole new level, and accompanies any steak or fish perfectly!
Another bonus: if you’re serving it up as an appetizer but don’t want everyone getting too full, try using the cheese spread as a dip instead! You could throw it in an oven-proof dish, bake until golden brown, and serve little crostini’s on the side. You simply can’t go wrong with either one.
Give it a go for a weeknight dinner, afternoon snack, or lovely appetizer this week! And be sure to add a warm drizzle of honey if you’re a salty-sweet lover like I am. Enjoy!
Cheesy Baked Toasts With Mushrooms
Ingredients
- 1 tbsp extra virgin olive oil
- 10-12 mushrooms (I used shiitake) sliced
- 1 large garlic clove roughly chopped
- salt and pepper to taste
- 1 cup whole milk ricotta cheese
- 1/2 cup fontina cheese shredded
- 1/2 tsp red pepper flakes more or less, to taste
- 1/2 lemon juiced
- 1 tbsp basil Chiffonade
- 6 slices fresh sourdough bread
- chopped chives for garnish
- warm honey for garnish (optional)
Instructions
- Preheat oven to 350° and place 6 slices of sourdough bread on a rimmed baking sheet.
- Heat the olive oil in a skillet over medium heat until warm. Add the mushrooms, chopped garlic, and a pinch of salt and pepper. Sauté until the mushrooms begin to brown, then set aside.
- In a medium sized bowl, mix the ricotta cheese, fontina cheese, red pepper flakes, lemon juice, basil, and a pinch of salt and pepper.
- Combine half of the mushroom mixture in with the cheese mixture and mix gently.
- Divide the cheese mixture evenly amongst the sourdough bread, then top with the remaining mushrooms.
- Season again with a pinch of salt and pepper, then bake in the oven for 10-15 minutes, until the bread is slightly crispy and the tops are golden brown. (Option to turn on the broiler for 2-3 minutes).
- Garnish with chopped chives and a drizzle of warm honey. Enjoy!
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