With a bright golden brown color and wavy tops, chanterelle mushrooms stand out among all its peers. I love their delicate flavor and would eat them in any other way. But my favorite is putting them on some warm toasted bread. These savory chanterelle mushroom bruschetta with creamy ricotta is the perfect first bite in your dinner party. But of course you can eat a few of them and call it a meal in itself.
Whenever I can grab hold of some chanterelle mushrooms, the thought of eating them on some toasted bread immediately comes to my mind. Just some charred savory mushrooms on crusty bread. But there are times when I want to add a little more to them. Times when plates of food are passed around over some joyous and meaningful conversations with people who gather around my table to turn those trivial moments of life into joyful memories.
For those times, I turn some simple mushrooms on toast into these chanterelle mushrooms and ricotta bruschetta. One little package has crusty bread smeared with creamy ricotta, topped with somewhat charred and sauteed mushrooms. For some freshness, I add microgreens and I like to finish it off with some fruity extra-virgin olive oil, squirts of lemon juice and crystals of sea salt. I love kale so I used it here but feel free to use any kind of microgreens, they add so much freshness and flavor to any food. Now about adding a little char to the mushrooms, use a large skillet and try not to overcrowd the mushroom. If you don’t have a large skillet, cook the mushrooms in batches. You don’t want soggy mushrooms drenched in a lot of liquid on your bruschetta. A little attention to detail and proportion is what makes a simple bruschetta stylish and appetizing.
Chanterelle Mushroom Bruschetta Recipe
| Ingredients | |
|---|---|
 | 3 cups Chanterelle mushrooms |
| 3 garlic cloves |
| ¼ cup olive oil |
| 1 teaspoon extra virgin olive oil |
| 2 chilis |
| 1 teaspoon fresh thyme leaves |
| 1 tablespoon fresh parsley |
| 1 teaspoon fresh chives |
| 1 teaspoon balsamic vinegar |
| 1 teaspoon worcestershire sauce |
| ½ cup good quality ricotta cheese |
| A few squirts of lemon juice |
| ½ teaspoon salt |
| ¼ teaspoon sea salt |
| ⅓ cup microgreens such as kale |
| 6 slices of French bread about ½ inch thick |
| Instructions | |
|---|---|
| Heat olive oil in a large cast-iron skillet over medium-high heat |
| Add the mushrooms and thymes leaves to the skillet in a single layer, without stirring, until golden brown, about 3 minutes |
| Add minced garlic and chilis, ½ teaspoon sea salt to the mushrooms |
| Add balsamic vinegar and worcestershire sauce |
| Switch off the flame and add the chopped parsley. At this point mushrooms are ready to be topped on the toasts |
| For the toasts, place ½ inch thick bread slices on a large baking sheet. Drizzle 1 teaspoon of olive oil on the slices |
| Preheat oven to 350 degree F and bake the slices for about 8 minutes or until lightly brown and toasted |
| Spread ricotta cheese evenly on all six toasts |
| Spoon mushrooms evenly on all the toasts |
| Garnish with some microgreens, my favorite is kale |
| Drizzle 1 teaspoon extra virgin olive oil over the toasts |
| Squirt some lemon juice and finish off with a sprinkle of sea salt and minced chives |
| Serve immediately |
If you make this Chanterelle Mushroom Bruschetta with Creamy Ricotta, please leave a comment. I would love to hear from you! And if you do make this recipe, please don’t forget to tag me on Instagram or your favorite social media platform! I would love to see pictures of your creations.
Inspiration: Ways of eating mushroom
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