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

Ingredients

  • Alessi Dried Porcini Mushrooms
  • Alessi Extra Virgin Olive Oil
  • 1 tablespoon Alessi Garlic Puree
  • 1/2 tablespoon Alessi Tuscan SeasoningAdd
  • 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

Directions

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


Featured on: This Gal Cooks