Mushroom Ricotta Toast with Blueberry Chutney
Ingredients
2 tbsp evo
1 small shallot, sliced
4 cups sliced mixed mushrooms, Pebble Creek
2 tsp chopped fresh thyme
2 cloves garlic, minced
kosher salt and freshly cracked black pepper
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
zest and juice of 1 lemon
four 1/2 inch thick slices of sourdough bread, toasted
4 tbsp Lake Michigan Blueberry chutney
Instructions
1. Heat evo in a large sauté pan over medium heat. Add the shallot and cook 1 min. Add the mushrooms and cook until golden brown. Add thyme, garlic and s&p. Stir and cook 1 min more.
2. In a food processor, add the ricotta, Parmesan, lemon zest, lemon juice and s&p (to taste). Process until very smooth.
3.Spread whipped ricotta on the toasted bread. Next, spread the blueberry chutney evenly over the ricotta. Arrange the mushrooms onto the toast and serve.
Lake Michigan Blueberry Chutney
$10.99