Autumn bruschetta, or crispy baguette croutons with cream cheese and fried mushrooms
Bread croutons with various toppings are one of my favorite dishes. Often when I have bread that is a few days old, I make croutons, either in a skillet, in the oven, or toasted without fat in the toaster. This way I can refresh the bread and prepare a delicious snack.
Such croutons are also a great idea for an express dish to serve to unexpected guests. Bruschetta, or toast with forest mushrooms, is a rather seasonal dish, which does not mean that we can not try to replace the mushrooms with, for example, oyster mushrooms or mushrooms.
- baguette, ciabatta or a couple of rolls
- 250 g fresh forest mushrooms, in my case mushrooms
- 1 teaspoon butter
- olive oil
- 1 garlic clove for mushrooms + 1/2 garlic clove for ricotta
- 250 g ricotta cheese
- the zest of 1 lemon
- a spoonful of chopped herbs (parsley, chives)
- Peel garlic, clean mushrooms, cut everything into thin slices.
- In a frying pan we heat 1 teaspoon of olive oil and butter, briefly fry garlic. Be careful not to burn the garlic, as it will become bitter.
- Remove the pan from the heat and remove the garlic slices from the pan.
- Return with the pan to the burner, add the sliced mushrooms and fry, stirring all the time, until the sauce from under the mushrooms is properly reduced.
- At the end, salt and pepper the mushrooms, and add the previously fried garlic. Stir and remove the pan from the heat.
- In a bowl, mix with a fork the ricotta cheese with the grated lemon zest, crushed or grated garlic and herbs. Season with salt and pepper.
- Cut the bread into slices and fry in a heated skillet with a little olive oil until golden and crispy. We can also toast the bread in a toaster oven, then without oil.
- On top of the croutons we put ricotta cheese, and on top of fried mushrooms.
- We drizzle the whole thing with olive oil and sprinkle with fresh herbs.
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