Roasted Mushroom Crostini with Herbed Ricotta and Balsamic Glaze

Name: Roasted Mushroom Crostini with Herbed Ricotta and Balsamic Glaze
Ingredients: 1 pound mixed mushrooms (cremini, shiitake), sliced; 1 pound mixed mushrooms (cremini, shiitake), sliced; 1 pound mixed mushrooms (cremini, shiitake), sliced; Olive oil; 1 teaspoon fine sea salt, divided; ½ teaspoon coarsely ground black pepper; ⅓ cup toasted and finely chopped walnuts; 1½ ounces thinly sliced prosciutto, chopped; 1 teaspoon finely chopped fresh rosemary; 1 cup whole milk ricotta cheese, drained if necessary; 1 tablespoon chopped fresh dill, parsley, or basil; 1 tablespoon chopped fresh dill, parsley, or basil; 1 tablespoon chopped fresh dill, parsley, or basil; 1 teaspoon lemon juice; 2 green onions, finely chopped; ½ garlic clove, minced; Toasted Baguette Slices; Balsamic Glaze

Preparation info

Makes
12
servings

Difficulty
Easy

Appears in

Mushrooms

By Julia Rutland

Published 2021

About

Assemble immediately before serving, or let guests compile their own, as the ricotta could make the crostini soggy if made ahead.

Ingredients

1 pound mixed mushrooms (cremini, shiitake), sliced
Olive oil
1

Starter
Vegetarian
Gluten-free
Low carb
Keto
Low calorie

Method

Preheat oven to 400°. Place mushrooms on a rimmed baking sheet. Drizzle with olive oil and sprinkle with ¾ teaspoon salt and pepper, stirring to coat; spread out in a single layer. Bake for