Description
Mushroom and sage ricotta toast delivers a comforting blend of earthy flavors that will make your breakfast or brunch feel instantly special. Sautéed mushrooms and fresh sage create a delicious topping that turns simple toast into a restaurant-worthy treat.
Ingredients
Scale
Main Ingredients:
- 4 slices sourdough or ciabatta bread
- 8 ounces fresh button or cremini mushrooms
- 1 cup whole milk ricotta cheese
Supporting Ingredients:
- 6–8 fresh sage leaves
- 2 tablespoons extra virgin olive oil
- ¼ cup grated parmesan cheese
Finishing Ingredients:
- Salt to taste
- Pepper to taste
- ¼ teaspoon red pepper flakes
- ¼ cup microgreens or arugula
- 2 tablespoons balsamic glaze
Instructions
- Clean 8 ounces of mushrooms thoroughly with a damp paper towel, then slice them into thin, uniform pieces to ensure even cooking.
- Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat at 375°F for 2 minutes until the oil shimmers and becomes fragrant.
- Add sliced mushrooms and 6-8 chopped sage leaves to the hot skillet, spreading them in a single layer to encourage golden browning for 4-5 minutes.
- Stir the mushrooms occasionally, allowing them to develop a rich caramelized color and release their moisture completely.
- While mushrooms cook, mix 1 cup whole milk ricotta with ¼ teaspoon salt and a pinch of black pepper in a separate bowl until smooth and creamy.
- Toast 4 slices of sourdough bread in a toaster or under the broiler at 450°F for 2-3 minutes until edges are crisp and golden brown.
- Spread an even layer of seasoned ricotta onto each toasted bread slice, using approximately ¼ cup per slice.
- Top ricotta-covered toast with sauteed mushrooms and sage, distributing them evenly across the surface.
- Sprinkle ¼ cup grated parmesan cheese and ¼ teaspoon red pepper flakes over the toasts for added flavor complexity.
- Garnish with ¼ cup microgreens or arugula and drizzle 2 tablespoons balsamic glaze just before serving.
Notes
- Fresh mushrooms make a huge difference, so select firm, unblemished ones with no soft spots.
- Dry the mushrooms thoroughly before sauteing to ensure they brown nicely instead of steaming.
- Use a cast-iron skillet for the best golden-brown mushroom color and crisp texture.
- For a gluten-free version, swap traditional bread with gluten-free toast or a cauliflower base.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 287 kcal
- Sugar: 3 g
- Sodium: 370 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 28 mg