Mushroom Toast with Black Pepper Ricotta and Lemon Dressed Microgreens
The combination of mushrooms, cheese and tomatoes make this unique appetizer quite the umami bomb.
2/3cupwhole milk ricotta cheese
1tablespoonchopped fresh chives
½teaspoonfine sea salt
½teaspoonground black pepper
2 ½tablespoonsextra virgin olive oil
1small shallotthinly sliced
4ouncesoyster mushroomsfinely chopped
1cupmulti-colored small cherry tomatoesabout 20 tomatoes
2teaspoonsfresh lemon juice
2teaspoonspeppery finishing olive oil such as Arbequina
Stir together the ricotta, chives, 1/8 teaspoon fine sea salt, and ¼ teaspoon of the black pepper in a medium bowl. Cover and set in the refrigerator until ready to assemble the toasts.
Heat the 2 ½ tablespoons of olive oil in a large skillet over medium heat. Add the shallot and cook for 90 seconds, stirring often. It will brown a bit in the oil as it softens. Add the mushrooms. Cook for 2 more minutes, stirring often, until the mushrooms darken and shrink. 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 microgreens to a small bowl. Toss with the lemon juice, finishing olive oil, and the remaining 1/8 teaspoon of salt.
Spread the cheese mixture on toast; top with mushrooms, tomatoes and greens before serving.