Earthy, Tender, and Quietly Tuscan
There is something almost meditative about coaxing a dried mushroom back to life — watching it soften and swell, releasing its deep, woody fragrance into the warm water. Porcini have that quality: patient, concentrated, rich with the memory of the forest floor. Spread over a crisp slice of baguette with a cloud of whipped ricotta beneath and a slow drizzle of balsamic to finish, this is the kind of appetizer that doesn't rush the room. It invites people to linger, to reach for another piece, to stay a little longer at the table.
Ingredients
- Alessi Dried Porcini Mushrooms
- Alessi Extra Virgin Olive Oil
- 1 tablespoon Alessi Garlic Puree
- 1/2 tablespoons Alessi Tuscan Seasoning
- Alessi Sea Salt, to taste
- Alessi Whole Black peppercorns, to taste
- Alessi Balsamic Reduction
- French baguette bread
- 1 cup Ricotta cheese
- fresh thyme
- grated Parmesan cheese
Instructions
- Rehydrate dried mushrooms in hot water for 2-3 minutes. Drain. Sauté in olive oil & Season with sea salt. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Brush slices of baguette with olive oil and bake at 350 for 5-10 minutes, or until lightly toasted. ⠀⠀⠀⠀⠀⠀⠀
- Whip together ricotta, 1t garlic puree & 1/2t tuscan seasoning. ⠀⠀⠀⠀⠀⠀
- Spread toasted baguette with whipped ricotta, top with sautéed mushrooms and drizzle with balsamic reduction. ⠀⠀⠀⠀⠀⠀⠀
- Garnish with black pepper, fresh thyme and grated parmesan. ENJOY!
