Garlic and White Wine Mushroom Toasts with Herbed Ricotta

Lately my husband, Bill, and I have been talking about trying to eat a bit lighter in the evening and even incorporating more salads into our meals. We’ve kind of been sliding off the whole eating healthier bandwagon over the last few months. Though that happens when you’re a busy parent of two small kids, running here and there everyday. School, Karate, gymnastics, music lessons…. The list could go on and on. I’m sure plenty of you busy parents out there could totally relate.


So, the other night I wanted something that sounded tasty, but wasn’t too heavy, so I made these garlic and white wine mushroom toasts with herbed ricotta. Usually this recipe would be served as an appetizer on smaller toast rounds, but we made it more into a meal with a regular sized sourdough toast. Sometimes appetizers for dinner work, you know? Just like breakfast for dinner works too. You know you’ve all been there.


These toasts are pretty tasty. Just remember to give your mushrooms a good long saute so they have time to caramelize. That’s when they taste the best. Also, add a good amount of the ricotta cheese mixture to your toast, but not too much. You really want to be able to taste those caramelized mushrooms and have the taste of the herby ricotta as an accent, not the other way around. I hope you enjoy these toasts as much as we did, even if you do serve them more as an appetizer on small toasts instead of eating them as a main meal.



Serves: Makes about 6 toasts


• 3 tablespoons unsalted butter
• 2 (8 ounce) packages sliced crimini mushrooms
• ¼ cup white wine
• 4 cloves garlic, pressed through garlic press, plus 1 whole clove, peeled, divided use
• 2 teaspoons thyme leaves
• Salt
• Black pepper
• 6 slices of your favorite rustic-style bread
• Herbed Ricotta Spread (recipe below)
• Thyme leaves, for garnish (optional, but might make them look pretty)


-Place a cast iron or other heavy bottom skillet or pan over medium-high heat; add in the butter, and once it has melted, add in the mushrooms and saute for about 7-8 minutes, until they become a deep golden-brown, and begin to caramelize. (They will, at first, release a good bit of liquid; but then it evaporates, and the mushrooms become almost sticky, and caramelize.)

-Add in the wine, and once it has reduced (after about 30 seconds), add in the 4 cloves of pressed garlic and the thyme, and stir those in to incorporate; once the garlic becomes aromatic, add in a couple of pinches of salt and pepper; set aside and keep warm.

-Toast your slices of bread, and then rub the remaining whole clove of garlic over each slice.

-Spread the Herbed Ricotta Spread generously over each slice of the garlicky toast, then spoon generous amounts of the sauteed mushrooms onto each piece; garnish with a little addition thyme, and enjoy.


• ½ cup whole milk ricotta cheese
• ½ cup whipped cream cheese
• ¼ cup grated parmesan cheese
• 1 tablespoon minced chives
• 1 tablespoon chopped flat-leaf parsley
• 1 teaspoon thyme leaves, minced
• Pinch salt
• Pinch black pepper


-Add all of the ingredients into a medium-size bowl, and using a spatula, blend everything together until smooth and completely combined; use immediately, or keep in a covered container in fridge until ready to serve.



Recipe from The Cozy Apron


One thought on “Garlic and White Wine Mushroom Toasts with Herbed Ricotta

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s