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Ricotta and Mushroom Toasts

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Ricotta and Mushroom Toasts

with lemon, dill, chives and honey

Informations supplémentaires
20 min. | 452 kcal | easy | Vegetarian, Brunch | Printable version
1. Setup Chop the dill and the chives. Slice the mushrooms. Zest the lemon and cut it in half.
2. Cook the mushrooms In a pan, over medium-high heat, add a drizzle of olive oil. Add the mushrooms and cook for 2-3 minutes on each side. Once cooked, season with salt and pepper.
3. Toast the bread In a pan, over medium-high heat, add a drizzle of olive oil. Grill the slices of bread for 1-2 minutes on each side. Remove and set aside.
4. Make the ricotta mixture In a bowl, mix the ricotta with the lemon zest, the juice of half a lemon, half of the herbs and a drizzle of olive oil. Season with salt and pepper. Mix well.
5. Plate your dish Spread the ricotta mixture on the slices of bread. Garnish with the mushrooms, the honey and the rest of the herbs. Bon appétit!
4unitMultigrain Bread
120gRicotta Cheese
60gShiitake Mushrooms
80gOyster Mushrooms
1unitLemon
1unitChives and Dill
20gHoney
What you need Pans, Bowl.
452 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 58g
19%
fat 19g
29%
cholesterol 54mg
18%
fiber 4g
16%
protein 12g
saturated 10g
50%
sodium 647mg
27%
sugar 18g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg