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Healthy Easy Bruschetta Recipe with White Wine Mushrooms & Ricotta
This creative spin on the classic bruschetta is perfect for your next dinner party.
Course
Appetizer
Prep Time
5
minutes
minutes
Cook Time
6
minutes
minutes
Total Time
11
minutes
minutes
Servings
12
people
Calories
180
kcal
Author
Abbey Sharp
Ingredients
1
whole grain baguette
sliced on a bias into 12 1/4” slices
1
tbsp
extra virgin olive oil
divided
Fleur de sel
1
cup
part-skim ricotta cheese
2
tsp
lemon zest
1
tsp
extra virgin olive oil
24
oz
mixed mushrooms
sliced
4
small cloves of garlic
finely grated
10
sprigs
thyme
leaves only
2/3
cup
Chardonnay
Pinch
salt and pepper
pinch of each
Parsley
chopped, for garnish
Instructions
Preheat your oven to 400 F.
Brush the baguette slices with 1 tbsp. of oil and a sprinkle of fleur de sel. Toast on baking sheets until golden brown, about 5 minutes. Set aside.
Add the additional tsp. of oil to a large nonstick skillet over medium-high heat. Add in the mushrooms and sauté until golden brown.
Add in the garlic and cook for another 30 seconds, until fragrant.
Add the thyme and Chardonnay and simmer over medium high heat until the liquid has evaporated. Season with a pinch each of salt and pepper.
To serve, spread the ricotta on the base of the toasts, top with the mushrooms and garnish with chopped parsley.
Nutrition
Calories:
180
kcal