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Bruschetta with Honey Ricotta & Prosciutto
Baked Stuffed Mushrooms with Shallots & Breadcrumb
For the bruschetta: 1 loaf of Italian bread, cut into ½-inch slices 3-4 tablespoons olive oil 2 garlic cloves, peeled, sliced into halves Salt & pepper to taste
12 large white mushrooms 2 tablespoons olive oil, plus more for drizzling 1 shallot, peeled and minced 2-3 sprigs fresh Italian parsley, leaves minced ¾ cup breadcrumbs, preferably panko Salt & pepper to taste
For the topping: 1 15-ounce container of ricotta 2 tablespoons honey 1 teaspoon salt ¼ pound prosciutto, thinly sliced 1. Preheat oven to 375 degrees F. 2. Lay bread slices in one layer on a sheet pan. Brush lightly with olive oil. Rub cut sides of garlic onto top side of each slice. Toast in oven until golden, about 5 minutes. 3. In a medium mixing bowl, combine ricotta, honey, and salt. Mix well to combine. 4. Spread a layer of ricotta on each slice of toasted bread. Rip the slices of prosciutto into smaller pieces, and add a few strips on top of each ricotta-topped bruschetta. Serve.
1. Preheat oven to 400 degrees F.
Baked Stuffed Mushrooms with Shallots & Breadcrumb. (Photo by Chef Paulette)
2. Rinse the mushrooms briefly in cool water to clean off any loose dirt. Pat dry. Remove and mince the stems.
3. Heat 2 tablespoons olive oil in a medium sauté pan. When hot, add minced mushroom stems and minced shallot. Cook 2-3 minutes until shallot softens. Add the parsley and breadcrumbs. Stir until breadcrumbs absorb some olive oil, about 1 minute. Season lightly with salt & pepper. 4. Line a baking pan with foil. Drizzle a thin layer of olive oil. Place the mushroom caps on pan and season lightly with salt. Drizzle lightly with olive oil. Using a small spoon, fill each cap with filling. 5. Roast for about 15-20 minutes until mushrooms have cooked through and topping is golden. Serve warm.
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Bruschetta with Honey Ricotta & Prosciutto. (Photo by Italian America Magazine)
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