Miso Mushroom and Ricotta Crostini by Crystelle Pereira
This gorgeous Crostini recipe has been kindly shared by Crystelle Pereira.
Garlic and Thyme Toasts:
- 1 French Baguette
- 50 ml extra virgin olive oil
- 1/2 tbsp dried thyme
- 2 cloves of garlic
- 450g fresh ricotta cheese, at room temperature
- 1 teaspoon good quality extra virgin olive oil
- 1 tsp runny honey
- ¼ tsp pepper
- ½ tsp salt
- 1 clove minced garlic
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp miso paste
- 1 tsp sherry vinegar
- 2 garlic cloves
- ½ tsp chilli flakes
- 400g mixed mushrooms, sliced
- salt and freshly ground black pepper
- Handful of rocket and lemon wedges for garnish
Preheat the oven to 180c fan, grill setting.
To make the infused oil, add olive oil to a saucepan with 2 crushed garlic pods and ½ tbsp dried thyme, and place on a low heat until the oil is sizzling and fragrant. Turn off the heat and leave to infuse.
Cut the baguette diagonally into slices, then brush the oil over each slice, and place in the grill for 3-4 minutes, watching carefully. Leave to cool.
Place the ricotta in a food processor with the honey, oil, garlic and seasoning, and blitz until smooth.
Heat oil in a frying pan, then add in the garlic and chilli and fry on low until fragrant. Then, add the mushrooms and fry for another 2 minutes until almost cooked, with the sherry vinegar.
In a separate bowl, mix miso and butter to form a paste, then add this to the pan, and cook the mushrooms in the miso butter for another 2 mins.
Garnish with salt and pepper.
To serve, spread or pipe ricotta on the toasts, then spoon over the miso mushrooms, and garnish with rocket, and more black pepper.
Squeeze over some lemon juice before serving.