An easy-to-make party dish with wild mushrooms and creamy goat cheese.
Ingredients
2 tbsp
Olive Oil, Extra Virgin
454 gm
Mushrooms
(variety pack, sliced)
1 dash
Kosher salt
(Kosher)
1 dash
Black pepper
1 pepper(s)
Red chili pepper (also chile or chilli)
(thinly sliced)
1/4 cup
Parsley, fresh
(flat leaf, chopped)
1/2 cup
Ricotta cheese
1/2 cup
Goat cheese, soft
4 large slice
Mixed-grain bread
(or baguette; toasted)
Instructions
Heat a large skillet on medium-high. Add oil and cook mushrooms in batches, stirring occasionally until golden brown and tender, about 4 to 6 minutes. Season with salt and pepper, transfer to a bowl and repeat with remaining mushrooms.
Add red chilli to the skillet and sauté until tender. Add the cooked chilli and chopped parsley to the cooked mushrooms.
In a bowl, combine ricotta and goat cheese.
Toast bread and spread cheese mixture onto toast, then top with mushroom mixture. Cut each toast into 4 pieces. Serve.
