eat make read

Something I’m realizing as I continue to make lunch for myself each Friday is that simple things make me happy. It’s not just the ease of preparing food for myself, but I love how each ingredient carries flavor and mingles with other ingredients to create something unique and fulfilling. I’m not trying to be precious about food, but I do think it’s worth acknowledging how awesome whole foods are.

With a handful of mushrooms leftover from dinner, some unused ricotta calling my name from fridge, and a loaf of bourbon wheat bread on the counter, I dreamt up these little ricotta and mushroom toasts. And like all my lunch escapades, it was easy as can be. I think they’d also make great little hors d’oeuvres for a party, just use smaller slice of bread.

mushroom + ricotta toast
makes 2-3 large slices

5-8 cremini mushrooms, sliced
1 shallot, sliced
1 clove garlic, finely chopped
1 T olive oil
1/4 cup ricotta cheese
1 T fresh squeezed lemon juice
zest of 1 lemon
2 slices of bread, preferably a hearty variety
salt and pepper

1
Heat olive oil over medium heat. Add onions, then sliced the mushrooms and toss them in.
2
While the mushrooms and onions are cooking, combine the lemon juice and zest with the ricotta and set aside.
3
One the onions are translucent and the mushrooms have softened, add the garlic and sautée for 1-2 more minutes.
4
Just after adding the garlic, put your slices of bread in the toaster.
5
When the bread comes out, just assemble. Place your bread on a plate, spoon the ricotta over each and top with the mushroom and onion mixture. Eat up!