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.

Yield: 12 servings (serving size: 2 crostini)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 130
  • Fat: 4.3g
  • Saturated fat: 0.8g
  • Protein: 3.6g
  • Carbohydrate: 20.3g
  • Fiber: 2g
  • Cholesterol: 1mg
  • Iron: 0.8mg
  • Sodium: 248mg
  • Calcium: 10mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 375°.
  2. 2. Coat bread slices with cooking spray; place on baking sheets. Bake at 375° for 10 minutes or until toasted.
  3. 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.
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