Mushroom Crostini
A quick and delicious appetizer, ideal for all occasions.
Ingredients
- 8 slices of rustic bread (Tuscan or Pugliese style)
- 200 g Versilfood cubed Porcini mushrooms
- 80 g fresh ricotta
- 30 g grated Parmesan
- 1 clove of garlic
- Chopped parsley to taste
- Extra virgin olive oil to taste
- Salt and pepper to taste
Preparation
- Preparation of mushrooms: Heat a pan with a drizzle of oil and the garlic clove. Add the frozen Versilfood cubed Porcini mushrooms and cook over medium heat until well browned and dry. Remove the garlic, season with salt and pepper, and let cool.
- Preparation of the cream: Coarsely chop the mushrooms and combine them in a bowl with the ricotta and Parmesan. Mix until you have a soft but firm cream; add a pinch of chopped parsley.
- Preparation of the bread: Toast the rustic bread slices on a grill or in the oven so they become crisp on the surface but remain soft inside.
- Assembly and plating: Spread a generous layer of mushroom cream on each slice, decorate with a few pieces of whole mushroom if available, and finish with fresh parsley and a drizzle of raw oil. Serve warm.
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