Whipped Ricotta Toast Recipe
roasted mushrooms, black kale, vin cotto
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Ingredients
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Toast Base
Whipped Ricotta
Roasted Mushrooms
Black Kale
Vin Cotto Drizzle
Method
Prepare the Toast
Toast the Bread
Preheat your oven to 400°F (200°C). Place the sourdough bread slices on a baking sheet and brush both sides with olive oil. Sprinkle with salt. Bake for 10-12 minutes, flipping halfway through, until golden and crisp.
Make the Whipped Ricotta
Whip the Ricotta
In a medium bowl, combine the ricotta cheese, heavy cream, lemon zest, and salt. Using a hand mixer or whisk, whip the mixture until creamy and smooth. Set aside.
Roast the Mushrooms
Roast the Mushrooms
In a large mixing bowl, toss the mixed mushrooms with minced garlic, olive oil, salt, and black pepper. Spread the mushrooms on a baking sheet in a single layer. Roast in the oven for 15-20 minutes or until they are golden and tender, stirring halfway through.
Sauté the Black Kale
Sauté the Kale
In a large skillet, heat olive oil over medium heat. Add the chopped black kale and a pinch of salt. Sauté for 5-7 minutes until the kale is wilted and tender.
Assemble the Toast
Build the Toast
Once the toast is ready, spread a generous layer of whipped ricotta on each slice. Top with the roasted mushrooms and sautéed black kale. Drizzle with vin cotto before serving.