Crostini with Mushroom Spread and Ricotta Salata

Prep: 12 minutes; Cook: 22 minutes

Because of its abundance of sheep, Sicily is well-known for its sheep's milk cheeses, such as ricotta salata. We fell in love with this dry, salted cheese that contributes a sharp, tangy flavor to the crostini.


12 servings (serving size: 2 crostini)

Recipe from

Oxmoor House

Nutritional Information

Calories 130
Fat 4.3 g
Satfat 0.8 g
Protein 3.6 g
Carbohydrate 20.3 g
Fiber 2 g
Cholesterol 1 mg
Iron 0.8 mg
Sodium 248 mg
Calcium 10 mg


24 (1/2-inch-thick) slices diagonally cut Italian or French bread baguette
Olive oil-flavored cooking spray
2 (8-ounce) packages presliced mushrooms
4 teaspoons olive oil, divided
1/2 cup finely chopped shallots
2 garlic cloves, minced
1/2 teaspoon salt
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1/4 teaspoon freshly ground black pepper
3 tablespoons crumbled ricotta salata or feta cheese
1/2 cup fresh basil leaves, cut into thin strips


1. Preheat oven to 375°.

2. Coat bread slices with cooking spray; place on baking sheets. Bake at 375° for 10 minutes or until toasted.

3. While bread bakes, place mushrooms in a food processor, and pulse 10 times or until finely chopped. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shallots and garlic, and sauté 1 minute. Add mushrooms and salt; cook 18 to 20 minutes or until liquid evaporates, stirring often. Remove from heat, and stir in remaining 1 tablespoon oil, 2 tablespoons chopped basil, parsley, and pepper. Spoon about 2 1/2 teaspoons mushroom mixture evenly over each crostini. Sprinkle evenly with cheese and basil strips.