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June 7, 2023 <600 calories/serving

Oyster Mushroom Toast

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Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Course: Appetizer
Recipe Type: Quick, Teaching Kitchen
Servings: 5 (click to scale)

Ingredients

  • 10 slices baguette
  • 2-1/2 Tbsp extra virgin olive oil
  • 1 ea shallots sliced
  • 4 oz Oyster mushrooms chopped
  • 1 cup rainbow cherry tomatoes
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2/3 cup ricotta cheese whole milk
  • 1/2 Tbsp fresh chives chopped
  • 1/2 Tbsp fresh parsley chopped
  • 1/2 Tbsp fresh dill chopped
  • 1 ea lemon 1/2 Tbsp zest, 2 tsp juice
  • 3/4 cup arugula
  • 2 tsp extra virgin olive oil
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Instructions

  • Brush baguette slices with olive oil and sprinkle with salt and pepper. Bake at 350 F for about 4 6 minutes. Cool and reserve.
  • Stir together the ricotta, chives , dill, parsley, lemon zest, 1/8 teaspoon salt , and ¼ teaspoon of the black pepper. Cover and set in the refrigerator until ready to assemble the toasts.
  • Heat 2 ½ Tbsp of olive oil in a large skillet over medium heat. Add the shallot and cook for 90 seconds, stirring often. Add the mushrooms. Cook for 2 more minutes, stirring often. Add the tomatoes, continue to cook stirring constantly, for about 3 minutes, until the tomatoes begin to burst and the mushrooms are tender. If you have some larger tomatoes mixed in, pricking them with a fork will help them to burst.
  • Remove from the heat and stir in ¼ teaspoon salt and the remaining ¼ teaspoon of black pepper.
  • Transfer the arugula to a small bowl. Toss with the lemon juice , 2 tsp olive oil, and the remaining 1/8 teaspoon of salt.
  • To build toasts, layer the baguette with the herbed ricotta, mushroom and shallot mixture and top with the dressed arugula. ENJOY!

Video

Nutrition

Serving: 2ea | Calories: 428kcal | Carbohydrates: 55g | Protein: 13g | Fat: 19g | Saturated Fat: 4g | Sodium: 657mg | Fiber: 3g | Sugar: 1.6g
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Categories: <600 calories/serving Tags: teaching kitchen

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