Ingredients
- 125 g ricotta
- 2 stalks celery, finely chopped
- ¼ cup (15 g) finely chopped parsley
- good pinch of cayenne pepper
- 500 g chestnut mushrooms
- 1 clove garlic, crushed
- 2 tablespoons chopped fresh thyme
- 2 tablespoons crème fraîche
- 1 teaspoon lemon juicesalt and pepper
- 8 thick slices cut from a small loaf of mixed seed bread, about 400 g in total
Preparation
- Put the ricotta, celery, parsley and cayenne pepper in a bowl and mix well together.
- Set aside in a cool place until needed.
- Preheat the grill to high.
- Leave any small mushrooms whole and halve larger ones.
- Place them in a large, heavy frying pan, preferably non–stick, and add the garlic, thyme, crème fraîche and 1 teaspoon water.
- Cover and cook gently for 3–4 minutes, or until the mushrooms are just tender and have given up their juices.
- Add the lemon juice and salt and pepper to taste.
- While the mushrooms are cooking, toast the bread slices on both sides under the grill.
- While still warm, spread one side of each piece of toast with some of the ricotta mixture, then cut it in half.
- Arrange the toasts on individual serving plates.
- Spoon the hot mushroom mixture over the toasts and serve immediately.
Serves 4
Preparation: 25 minutes
Cooking: about 5 minutes
Source: Light bites & lunches
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