Lemony ricotta and mushroom toast
( SERVES 4 )

Lemony ricotta and mushroom toast

NZ Herald 24/9/2007

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A delicious twist on the traditional mushrooms on toast, perfect as a snack or light meal

Ingredients

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1 tbsp Olive oil
2 cups Mushrooms, sliced
1 Lemon, zest and juice
4 slices Ciabatta bread, or sourdough bread
5 tbsp Ricotta cheese
3 tbsp Parsley, chopped

Directions

  1. Heat the oil in a large frying pan.
  2. Add the mushrooms and lemon zest. Season, and fry for 5-6 minutes until golden, shaking the pan every so often.
  3. Meanwhile, toast the bread. Mix the ricotta with the lemon juice, then spread over the toast.
  4. Divide among four plates, top with the mushrooms and sprinkle over the parsley.

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