Mushroom and Ricotta Bruschetta

PREP TIME: 5 Min

COOK TIME: 15 Min

SERVES: 4

Mushroom and Ricotta Bruschetta
  • 4 thick slices sourdough or grainy bread
  • 2 tbsp olive oil
  • 1 clove garlic, peeled
  • 250g Ricotta
  • 425g can Meadows mushrooms, sliced in sauce
  • ¼ C Italian parsley, finely chopped
  • Rind of a lemon
  • Salt and pepper

Method

  1. Brush both sides of the bread with oil and grill until golden both sides.
  2. Rub with garlic then spread generously with ricotta.
  3. Heat mushrooms, parsley and lemon rind (save a little for garnish) and seasoning until bubbling and serve on toasts.
  4. Garnish with parsley, lemon rind and pepper.

MADE WITH

White Sliced Mushrooms
White Sliced

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