Tuscan Porcini Ricotta Toasts

  • Prep Time:
  • Total Time: 10 minutes
  • Yield: 6 servings



  1. Rehydrate dried mushrooms in hot water for 2-3 minutes. Drain. Sauté in olive oil & Season with sea salt.
  2. Brush slices of baguette with olive oil and bake at 350 for 5-10 minutes, or until lightly toasted.
  3. Whip together ricotta, 1t garlic puree & 1/2t tuscan seasoning.
  4. Spread toasted baguette with whipped ricotta, top with sautéed mushrooms and drizzle with balsamic reduction.
  5. Garnish with black pepper, fresh thyme and grated parmesan. ENJOY!

Featured on: This Gal Cooks