Mushroom Ricotta Crostini
An easy and elegant appetizer, perfect for the holidays!
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Servings: 6
Calories: 143kcal
Ingredients
- 1 baguette loaf sliced into 12 (1-inch) rounds
- 8 ounces ricotta cheese room temperature
- 2 tablespoons olive oil
- 1 pound cremini mushrooms de-stemmed and thin sliced
- 1 tablespoon garlic minced
- 1/4 cup dry white wine
- 1 tablespoon balsamic vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 scallions finely chopped
Instructions
- Preheat the oven to 350° F. Arrange baguette slices in an even layer on a baking sheet. Bake 1-2 minutes, just until lightly toasted. Allow the bread to cool then spread ricotta, to taste, on each piece.
- Add olive oil to a large skillet over medium-high heat. Add the mushrooms and sauté for 3 minutes, until softened. Add garlic and continue cooking for an additional 1 minute.
- Add white wine, balsamic vinegar, salt, and pepper. Cook, stirring frequently for 1 minute; liquid will be reduced slightly. Remove from heat and stir in 1/2 of the scallions.
- Top each crostini with a heaping spoonful of the mushroom mixture, garnish with a sprinkling of the remaining scallions, and serve warm.
Nutrition
Calories: 143kcal | Carbohydrates: 7g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 19mg | Sodium: 93mg | Potassium: 405mg | Fiber: 1g | Sugar: 2g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg
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