Mushroom Toast

Steps

• 1

  Add ricotta, whipped cream cheese, 1 tbsp. olive oil, 2 tsp. lemon juice, and a pinch of salt to a food processor. Process until smooth and creamy, about 2 minutes. Set aside.

  
• 2

  In a medium bowl, toss arugula with 1 tbsp. olive oil, 1 tsp. lemon juice, and a pinch of flaky salt until the arugula is coated. Set aside.

  
• 3

  Spread 1 tbsp. unsalted butter over both sides of each bread slice (each slice will have ½ tbsp. of butter per side). Pan fry the bread in a sauté pan over medium-high heat until browned and crispy, about 2-3 minutes per side. Set bread aside.

  Tips: Sourdough is our favorite bread for this recipe, but we also love any thick slice of Italian bread, French bread, or a whole grain bread.

  
• 4

  In the same pan, heat the remaining 2 tbsp. butter over medium heat. Add mushrooms, salt, and thyme, and cook for 2-3 minutes. Flip the mushrooms over and cook for another 2-3 minutes until softened.

  Tips: Any sliced mushroom will work for this recipe! Cooking times may vary depending on the thickness of the mushrooms, so adjust as needed. To wash mushrooms, gently wipe them with a damp kitchen towel or paper towel to remove any dirt.

  
• 5

  Stir the minced garlic into the pan with the mushrooms and cook for one minute. Remove the pan from heat and allow to cool for about five minutes.

  
• 6

  Once the garlicky mushrooms are slightly cooled, gently mix them with the arugula.

  
• 7

  Spread whipped ricotta on top of each toast, then divide the mushroom/arugula mixture between the toasts, directly onto the ricotta spread. Drizzle balsamic glaze over the toasts and serve immediately on a Chinet Classic® plate.

  Tips: A bottle of balsamic glaze can typically be found near balsamic vinegar at the grocery store, but you can make your own at home by combining one cup balsamic vinegar with ¼ cup honey in a small saucepan. Bring to a boil, then simmer for about 25 minutes until thickened. Allow to cool before drizzling!