Ricotta Toast with Sautéed Mushrooms & Tomatoes

When it’s hot outside, we tend not to eat as much. While chilled dishes can really hit the spot on a hot day, we still need something more substantial to feel satisfied. For a lazy summer weekend, instead of having breakfast and then lunch, I opt just for one simple meal. Try this no-fuss and yet wonderfully flavorful Ricotta Toast with Sautéed Mushrooms & Tomatoes.

In about 15 minutes, you can have this vibrant and delicious toast a.k.a. open-faced sandwich on your table. There is no need to turn your oven on or stand over a hot stovetop for an extended period of time.

For this simple, addictive toast you will need just a handful of main ingredients – some fresh (or not) bread, mushrooms, cherry or grape tomatoes, creamy ricotta cheese and your favorite aioli or mayo.

Bread

I decided to use extra fresh seeded multigrain baguette. Other breads such as calabrese, sourdough, ciabatta, or any whole grain bread will work just fine. It doesn’t have to be fresh-fresh as you will toast/fry it lightly. But my family prefers fresh bread. They say that it does make a difference. So, you can decide for yourself and use bread you have available at the moment.

Mushrooms

In this recipe, you can use any kind of fresh mushrooms. White button, Cremini, Portobello, Shiitake are all delicious and hearty options.

Tomatoes

When the weather is cooler and you have some extra time, you can roast your tomatoes. During hot spells, the last thing you want to do is use your oven. For that reason, and also for the sake of minimal effort, I am sautéing my tomatoes. The result – juicy and flavorful cherry tomatoes without char that burst and melt in your mouth.

Ricotta cheese

I use Ricotta cheese for its creamy texture and mild flavor that combines well with juicy tomatoes and hearty mushrooms. It’s also very easy to spread over the toast.

Aioli

I am not big fan of traditional mayo and would rather use aioli that generally has 2 main ingredients: garlic and extra virgin olive oil. It feels lighter than mayo and is healthier I believe. You can learn more about aioli here.

In my recipe, I am using Sriracha Aioli by Stonewall Kitchen that I have discovered recently. It’s great for dipping, for instance with sweet potato fries. I also spread it on sandwiches and use with chicken and fish.

Craving for more specialty toasts?

Please check this recipe for Avocado Open-Faced Sandwich with Ricotta and Poached Egg.

Ricotta Toast with Sautéed Mushrooms & Tomatoes

5 from 6 votes

Recipe by The Minty Tomato Course: Appetizers, BreakfastDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

432

kcal

Total time

15

minutes

Bright and flavorful Ricotta Toast with Sautéed Mushrooms & Tomatoes is ready in minutes and is a perfect main brunch dish during hot spells or an appetizer when the weather cools down.

Ingredients

• 4 slices 4 Seeded multigrain baguette

• 1 cup 1 Cherry tomatoes

• 1/2 cup 1/2 White button mushrooms

• 1/3 cup 1/3 Ricotta cheese

• 1 1 Shallot (medium size), sliced

• 2 tbsp 2 Aioli

• 1 clove 1 Garlic, minced

• 2 tbsp 2 Extra virgin olive oil

• 1/3 cup 1/3 Fresh basil

• Freshly ground black pepper and salt, to taste

Directions

• Prepare the ingredients.
• Heat 1.5 tablespoon of olive oil in a non-stick skillet on a medium heat; add sliced onions and sauté for 2 minutes.
• Add sliced mushrooms, a pinch of salt and continue sautéing for 4 minutes, or until golden.
• Add cherry tomatoes (cut some in half for an appealing aesthetic presentation) and continue sautéing for another 2 minutes or until the skin begins to burst. Set aside.
• While mushrooms and tomatoes are cooking, cut baguette lengthwise. Lightly brush each piece (soft side only) with extra-virgin olive oil. On medium heat, in another wide non-stick frying pan (or cast-iron pan), fry baguette slices for 2 minutes until golden and crispy.  Fry them on the cut or soft side only!
• Place baguette slices on the serving dish non-fried crust side down. Sprinkle minced garlic on top of the fried side. Alternatively, you can lightly rub the baguette fried side with the cut side of the garlic clove.
• Spread aioli over the sandwich with a spoon.
• Spread ricotta cheese over the sandwich with a fork.
• Top with mushrooms/tomatoes mix.
• Garnish with fresh basil and freshly ground black pepper. Serve immediately.

Notes

• Substitute Buffalo Mozzarella for Ricotta cheese. Cut Mozzarella into halves or thin slices depending on the size.  Place on top of the sandwich over aioli before adding the other toppings.