Ricotta Mushroom Bruschetta Toasts

There is something magical about slices of fresh crusty bread topped with a delicious combination of flavors! These Mushroom Crostinis fit that bill: you start out with a loaf of fresh french bread, toast it up just a bit and then add some smooth & creamy ricotta and toast that up to just develop a crust, and finish it all off with some caramelized mushrooms – to end up with a totally new flavor profile which is sure to please everyone who allows this to pass their lips 🙂

 Mushroom Bruschetta Toasts

The addition of toasty Ricotta on top of Bread is something I had never done before this, and it is magical. I could even toast these up with some tomato or other summer treats on top. Or maybe on the grill (yum, grilled toasts) to avoid heating up the house in the summer.

 mushroom toasts

Such a Simple Appetizer  which has a depth of flavor with barely any work. Whip this up when you have last minute guests coming over or when you want to impress. It is easily adaptable and you can make as much or as little as you want without much thought or planning. Happy Entertaining 🙂

Ricotta Mushroom Bruschetta Toasts

Ricotta Mushroom Bruschetta Toasts
Prep time
Cook time
Total time
Serves: 4
  • 1 cup ricotta cheese
  • 1 egg
  • 1 lemon, zested
  • ½ teaspoon salt
  • 1 pinch freshly ground black pepper, to taste
  • 1 pinch red pepper flakes, to taste
  • 8 (more or less, depending on the size of your loaf & how many you want to make) slices French bread, toasted
  • ½ Tablespoon butter
  • ½ Tablespoon olive oil
  • 16 large white mushrooms, sliced
  • ¼ cup green onions, chopped
  • large splash of [Marsala] wine
  • ¼ cup chicken broth
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped Italian parsley
  • 1 tablespoon butter
  • salt and freshly ground black pepper to taste
  1. Preheat oven to 425 degrees. Mix ricotta, egg, lemon zest, ½ teaspoon salt, black pepper, and red pepper flakes in a bowl until smooth.
  2. Place toasted bread slices on a baking sheet. Evenly divide ricotta mixture atop bread slices. Bake in the preheated oven until cheese is browned, about 12 minutes.
  3. While the bread is cooking up, heat butter and olive oil in a large skillet over medium-high heat; cook and stir mushrooms in mixture until browned, 5 to 6 minutes. Add green onions; cook and stir until softened, 2 to 3 minutes. Stir wine into mixture and cook until reduced by half, about 1 minute.
  4. Reduce heat to medium-low. Add chicken stock and lemon juice to skillet; cook until liquid has evaporated. Reduce heat to low. Stir in parsley and butter. Season with salt and black pepper to taste.
  5. Spoon mushroom mixture equally atop 4 slices of ricotta-topped bread slices.

Recipe Adapted from All Recipes

 Ricotta Mushroom toasts

  steak n grill

One Year Ago – Grilled Bottom Round Roast (otherwise known as London Broil)… a great basic marinade, allowing the flavors to marinade in a cut of meat like this not only infuses it with flavor, but allows the meat to be that much more tender!



And I leave you with this, Today’s Question of the Day… what is your #1 favorite topping for a piece of crusty bread? (I know, a hard question which I myself do not even have an answer to!)






Ricotta Mushroom Bruschetta Toasts — 7 Comments

  1. Growing up in an Italian house… during lent, when meat was not allowed at many meals, we ate chunks of seeded Italian bread with Ricotta, topped with salt, pepper and grated Locatelli Romano Cheese. Haven’t had it in years, but now I really have a taste for it. Adding the mushrooms sounds great. Recipe is printed and will go in my appetizer file. Thanks for your great blog.

    • So glad this brought back happy food memories & that Meat-Free Meal sounds AMAZING!!!

  2. These would make a perfect appetizer or snack! They look great. Pinned to my Savory Dishes board. 🙂

    Julie @ This Gal Cooks

  3. Pingback: Tomato Mushroom Blue Cheese Crostini |

  4. Stumbled upon your blog while searching for a tasty appetizer for our dinner guests…steak was already part of the planned meal, so I wanted something that would be a good complement. These were fantastic, and so easy to do. And they complemented my homemade ricotta just lovely (sorry, I didn’t try your recipe). I made the mushrooms ahead of time, so all I had to do was heat them up a little while the crostini was in the oven. They would be excellent as an accompaniment with any beef dish (I doubled the recipe so I could use them with our steaks), or maybe even over polenta. Thanks!