Yield: 6 Servings, 4 Toast Pieces Per Serving

Bruschetta with Ricotta and Mushrooms

This traditional Italian dish features perfectly sautéed mushrooms, aromatic garlic and savory herbed ricotta layered on toasted ciabatta bread.

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Herbed Ricotta Spread:
  • 2 cups Polly-O Original Ricotta
  • 2 cups Cream Cheese, whipped
  • 1 cup Polly-O Shredded Parmesan
  • ¼ cup Chives, minced
  • ¼ cup Flat-Leaf Parsley, chopped
  • 1 Tbsp. Fresh Thyme Leaves, chopped
  • ¼ tsp. Salt
  • ¼ tsp. Black Pepper
  • ¾ cup Unsalted Butter
  • 4 lbs. Cremini Mushrooms, sliced
  • 1 cup White Wine
  • 2 Tbsp. Garlic, minced
  • 2 Tbsp. Fresh Thyme Leaves
  • 2 tsp. Salt
  • 1 tsp. Black Pepper
  • 24 slices Ciabatta Bread
  • Olive Oil
  • Herbed Ricotta Spread
  • Fresh Thyme Leaves, for garnish
Herbed Ricotta Spread:

Add all of the ingredients into a medium-size bowl and blend until smooth. Keep in a covered container in fridge until ready to serve.

  1. Over medium-high heat, add the butter to a pan and once it has melted, add in the mushrooms.
  2. Sauté for about 10 – 12 minutes, until they soften and become a deep golden-brown.
  3. Add in the wine, and once it has reduced, add the minced garlic and thyme.
  4. Once the garlic becomes aromatic, stir in the salt and pepper; set aside and keep warm.

To assemble each order:

  1. Brush 4 slices of the ciabatta with olive oil and grill on both sides.
  2. Spread the Herbed Ricotta mixture generously over each slice, then spoon generous amounts of the sautéed mushrooms onto each piece; garnish with a little addition of thyme.
Products Used In This Recipe
Original Ricotta ⓊD, 15 oz. Tub
UPC: 7104002115 Pack Size: 12/15 oz.
Original Ricotta ⓊD, 2 lb. Tub
UPC: 7104002119 Pack Size: 6/2 lb.
Original Ricotta ⓊD, 3 lb. Tub
UPC: 7104000032 Pack Size: 6/3 lb.
Shredded Parmesan, 5 lb. Bag
UPC: 7104008546 Pack Size: 4/5 lb.