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Crostini with Mushroom Spread and Ricotta Salata

Yield 12 servings (serving size: 2 crostini)
Prep: 12 minutes; Cook: 22 minutesBecause 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.


  • 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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection