Start your day with a deliciously creamy and savory breakfast! This Creamy Mushroom Ricotta Toast features a blend of earthy mushrooms, creamy ricotta, and a touch of balsamic vinegar for a perfect balance of flavors. The warm, toasted sourdough adds a satisfying crunch, while fresh arugula and a sprinkle of parsley and chili flakes bring a pop of freshness. Ideal for breakfast or brunch, this quick and easy toast is loaded with nutrients and flavor to kickstart your day on a high note.
Ingredients
- 2 slices of whole grain sourdough bread, lightly toasted
- 1 portobello mushroom, sliced
- 4 Swiss brown mushrooms, sliced
- 2 tablespoons ricotta cheese
- ½ small onion, sliced
- 1–2 cloves garlic, diced
- 3 teaspoons olive oil
- 1 teaspoon balsamic vinegar
- Handful of arugula (rocket) leaves
- Salt and black pepper to taste
- Chopped parsley for garnish
- Chili flakes (optional)
Instructions
- Prepare the Mushrooms: In a skillet, heat 2 teaspoons of olive oil over medium heat. Incorporate the sliced onion and sauté until it becomes tender, approximately 2 to 3 minutes. Then, add the garlic and cook for an additional minute until it becomes aromatic.
- Cook the Mushrooms: Add the portobello and Swiss brown mushrooms to the skillet. Season with salt and black pepper. Drizzle with balsamic vinegar and cook for 4–5 minutes until the mushrooms are tender and lightly caramelized. Remove from heat.
- Assemble the Toasts: Spread 1 tablespoon of ricotta cheese on each slice of toasted sourdough. Top each toast with the cooked mushroom mixture.
- Add Fresh Elements: Layer arugula leaves on top of the mushrooms for a peppery bite. Drizzle with the remaining teaspoon of olive oil and sprinkle with chopped parsley.
- Finish and Serve : Add a pinch of chili flakes for a little heat, if desired. Serve immediately and enjoy!
Conclusion
Creamy Mushroom Ricotta Toast is a simple yet flavorful recipe that brings together the creaminess of ricotta, the earthiness of mushrooms, and the brightness of fresh herbs. Perfect for a nutritious breakfast or a light lunch, this dish is as satisfying as it is delicious. Enjoy each bite with the crunchy sourdough, rich mushroom blend, and fresh greens to elevate your morning!
Creamy Mushroom Ricotta Toast – A Satisfying Breakfast Delight
Ingredients
- 2 slices of whole grain sourdough bread lightly toasted
- 1 portobello mushroom sliced
- 4 Swiss brown mushrooms sliced
- 2 tablespoons ricotta cheese
- ½ small onion sliced
- 1 –2 cloves garlic diced
- 3 teaspoons olive oil
- 1 teaspoon balsamic vinegar
- Handful of arugula rocket leaves
- Salt and black pepper to taste
- Chopped parsley for garnish
- Chili flakes optional
Instructions
- Prepare the Mushrooms: In a skillet, heat 2 teaspoons of olive oil over medium heat. Incorporate the sliced onion and sauté until it becomes tender, approximately 2 to 3 minutes. Then, add the garlic and cook for an additional minute until it becomes aromatic.
- Cook the Mushrooms: Add the portobello and Swiss brown mushrooms to the skillet. Season with salt and black pepper. Drizzle with balsamic vinegar and cook for 4–5 minutes until the mushrooms are tender and lightly caramelized. Remove from heat.
- Assemble the Toasts: Spread 1 tablespoon of ricotta cheese on each slice of toasted sourdough. Top each toast with the cooked mushroom mixture.
- Add Fresh Elements: Layer arugula leaves on top of the mushrooms for a peppery bite. Drizzle with the remaining teaspoon of olive oil and sprinkle with chopped parsley.
- Finish and Serve : Add a pinch of chili flakes for a little heat, if desired. Serve immediately and enjoy!