King Trumpet & Black Truffle Ricotta Toast

May 10

Ingredients

½ cup whole milk ricotta cheese
2 tablespoons parmesan cheese, finely grated
1 teaspoon finely grated lemon zest
2 teaspoons black truffle oil
¼ teaspoon black pepper, freshly cracked
2 large slices of sourdough bread
3 tablespoon extra virgin olive oil, divided
4 ounces RI Mushroom Co. King Trumpet mushrooms, sliced lengthwise into ½” planks
2 teaspoons honey, for garnish
Flaky salt, for garnish
Fresh dill, for garnish
Chili flakes, for garnish

In a small bowl, combine ricotta cheese, grated parmesan cheese, grated lemon zest, black truffle oil, and freshly cracked black pepper. Mix well and set aside.
Slice each RI Mushroom Co. King Trumpet mushroom into ½-inch planks then score lightly in a criss-cross pattern on both sides, being careful to not slice all the way through.
Add 2 tablespoons extra virgin olive oil to a large skillet over medium-high heat. Once shimmering, add the slices of sourdough bread, and cook until toasted, about 1-2 minutes. Flip and toast the other side, about 1 minute more. Remove and set aside.
In the now-empty skillet, add the remaining 1 tablespoon of extra virgin olive oil. Once shimmering, add the scored mushrooms, pressing down as necessary, and cook until browned and crispy, about 3 minutes. Flip and brown on the other side, about 2 minutes more. Place cooked mushrooms onto a small plate and season with flaky salt, to taste.
Spread half of the ricotta mixture over each slice of toasted sourdough bread, followed by half of the sauteed mushrooms. Garnish with a drizzle of honey, more flaky salt, fresh dill, and some chili flakes. Enjoy immediately!

Chef’s Notes:
Try these as an elegant appetizer by using smaller crostini and just one piece of mushroom per toast.

Melissa Hallock