Ingredients
For the Crostini
- 1 medium French baguette, sliced into 16 (½-inch thick) rounds
For the Roasted Mushrooms
- 1 lb (16 ounces) shiitake mushrooms, stems removed
- 2 tablespoons (30 mL) extra virgin olive oil
- 2-3 large garlic cloves, thinly sliced
- 3 sprigs fresh rosemary
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the Whipped Ricotta
- ¾ cup whole fat ricotta cheese
- 1 tablespoon (15 mL) extra virgin olive oil
- 1 tablespoon finely grated Parmigiano-Reggiano cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Optional
- Balsamic vinegar glaze, for drizzling
Instructions
- Prepare Crostini: Preheat the oven to 375°F (190°C) and place a rack in the center position. Arrange the sliced baguette rounds on a large baking sheet. Toast in the oven for 10 to 15 minutes or until they turn golden brown and crisp. Remove the crostini from the oven and allow them to cool completely.
- Roast Mushrooms: Increase the oven temperature to 475°F (250°C). Slice the shiitake mushroom caps into ½-inch thick slices. Spread the sliced mushrooms evenly on a half sheet pan. Toss them together with the olive oil, thinly sliced garlic, slightly broken apart rosemary sprigs, kosher salt, and freshly ground black pepper to coat all pieces well.
- Roasting Process: Roast the mushrooms in the preheated oven for 12 to 18 minutes, tossing once or twice during roasting with a wooden spoon to ensure even cooking. When done, remove from the oven and allow them to cool on the pan placed on a cooling rack until lukewarm. Discard the rosemary sprigs.
- Prepare Whipped Ricotta: In a small food processor, combine the ricotta cheese and olive oil. Process for 10 to 15 seconds until the mixture is smooth and creamy. Stir in the finely grated Parmigiano-Reggiano cheese and season with kosher salt and freshly ground black pepper to taste.
- Assemble Crostini: Spread a generous layer of whipped ricotta on each toasted baguette slice. Top with a spoonful of the warm roasted mushrooms. If desired, drizzle with balsamic vinegar glaze for an added touch of sweetness and acidity. Serve immediately for best texture and flavor.
Notes
- Use fresh rosemary sprigs and remove them after roasting to impart flavor without a woody texture.
- Balsamic glaze is optional but adds a nice contrast to the savory mushrooms and creamy ricotta.
- For a vegan version, substitute ricotta with a plant-based cheese alternative and adjust seasonings accordingly.
- The crostini can be toasted ahead of time and stored in an airtight container to maintain crispness.
- Roasted mushrooms can be prepared a few hours in advance and gently reheated or served at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
