Mushroom-Ricotta Tartines

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Enjoy the art of presentation with a tartine—a sandwich that's a feast for the eyes and taste buds, served open-faced. Here, we slather a thick slice of good crusty whole-wheat bread with a creamy pesto-ricotta spread and top it with golden-brown sautéed mushrooms. Any tender, quick-cooking mushroom would work for this recipe. Oyster mushrooms, chanterelles and shiitake mushrooms would all be delicious. Enjoy it as is or take it to the next level by adding a poached or fried egg on top.

a recipe photo of the Mushroom-Ricotta Tartines
Photo:

Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco, 

Active Time:
20 mins
Total Time:
20 mins
Servings:
4

Renu Anshie Dhar, cross tester

Earthy mushrooms with cheese and basil is a combination made for each other. The combination over crusty bread invokes all the senses, from the aroma to the flavor to the crunch.

— Renu Anshie Dhar, cross tester
the ingredients to make the Mushroom-Ricotta Tartines

Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco, 

Ingredients

  • 4 (3/4-inch-thick) slices crusty whole-wheat bread

  • 4 tablespoons extra-virgin olive oil, divided

  • 1 pound sliced fresh cremini mushrooms

  • 3/4 cup whole-milk ricotta cheese

  • 1/4 cup refrigerated basil pesto

  • 1/4 teaspoon ground pepper, divided

  • 2 tablespoons finely grated Parmesan cheese

  • 2 tablespoons thinly sliced fresh basil

Directions

  1. Brush both sides of bread slices evenly with 2 tablespoons oil. Cook in a large nonstick skillet over medium heat until golden brown, about 3 minutes per side. Transfer to a plate.

    a photo of bread being toasted in a pan

    Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco, 

  2. Add mushrooms and the remaining 2 tablespoons oil to the pan; cook over medium-high heat, undisturbed, for 3 minutes. Stir and cook, stirring occasionally, until golden brown and most of the liquid has released, 3 to 4 minutes. Transfer to a bowl.

    a photo of the mushrooms being cooked

    Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco, 

  3. Meanwhile, stir ricotta, pesto and 1/8 teaspoon pepper together in a small bowl.

    a step in the pesto and ricotta mixture being mixed together

    Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco, 

  4. Top the toasted bread slices evenly with ricotta mixture, sautéed mushrooms, Parmesan, basil and the remaining 1/8 teaspoon pepper.

    a photo of the tartines with the mixture and cooked mushrooms

    Photographer: Grant Webster, Food Stylist: Addelyn Evans,  Prop Stylist: Gabriel Greco, 

Nutrition Information

Serving Size: 1 tartine

Calories 458, Fat 30g, Saturated Fat 8g, Cholesterol 30mg, Carbohydrates 31g, Total Sugars 6g, Added Sugars 0g, Protein 18g, Fiber 5g, Sodium 448mg, Potassium 564mg

EatingWell.com, January 2024

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