I love creating small bites at my gatherings, and if you’re aiming to elevate your next dinner party, I have the perfect app for you! These Mushroom Crostinis with Scallion Whipped Ricotta won't just have your guests going in for one more but they also set an elegant tone for the evening. The rich, earthy mushrooms paired with the creamy, zesty scallion ricotta create a perfect combo.
Serve this with other hors d'oeuvres like these endive bites, steak crostinis, or mini lamb sausage rolls, which will surely get the conversation flowing as smoothly as the wine.
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Notes on the Ingredients
- Ricotta: Ensure the ricotta is well-drained to prevent the mixture from becoming too runny, which could lead to soggy crostinis. You can also substitute ricotta with goat cheese or cream cheese if you prefer.
- Mushrooms: You can use a mix of mushrooms here! I used a mix of baby bellas and shitakes.
*See full list of ingredients and quantities in the recipe card.
How to Make These Hors D'Oeuvres
- Preheat your oven to 375°F (190°C) to toast the baguette slices.
2. While the oven is preheating, make the Scallion Ricotta. In a food processor, combine the drained ricotta, scallions, garlic, lemon juice, and olive oil. Pulse until smooth. Season with salt to taste.
3. Heat butter in a skillet over medium high heat. Add the mushrooms and sauté until they are golden and tender. In order to get them crispy, wait to salt till the end.
4. Arrange the baguette slices on a baking sheet and lightly brush each with olive oil. Toast in the preheated oven until golden and crisp, about 10 minutes.
5. Take the piping bag and snip the end for the mixture to go through. Pipe the mixture onto each crostini in a zigzag motion. Alternatively, if you're not using a piping bag, spread using a knife on each crostini.
7. Top with sautéed mushrooms, drizzle some olive oil, then garnish with chives and lemon zest.
Other Tips for Serving
- Serve immediately after assembling to maintain the crispness of the bread.
- If preparing ahead, keep the components separate and assemble just before serving.
If you have any questions or need further clarification about these Mushroom Crostinis with Scallion Whipped Ricotta, don’t hesitate to drop a comment below or send me an email at is******@***************le.com 📝
I'm here to help!🌟
Mushroom Crostinis with Scallion Whipped Ricotta
Equipment
- Skillet
- piping bag optional
Ingredients
- 1 ½ cup Ricotta drained
- 3 Scallions roughly chopped
- 1 teaspoon Lemon juice
- 1 clove Garlic grated
- 2 tablespoons Olive Oil
- Salt
- Pepper
- 2 tablespoons Butter
- 10 oz Mushrooms a mixed variety
- 1 teaspoon Chives finely chopped for garnish
- Lemon zest for garnish
- 1 Baguette sliced for the crostinis
Instructions
- Preheat your oven to 375°F (190°C) to toast the baguette slices.
Make the Scallion Ricotta:
- While the oven is preheating, make the Scallion Ricotta.In a food processor, combine the drained ricotta, scallions, garlic, lemon juice, and olive oil. Pulse until smooth. Season with salt to taste.
- Transfer to a Piping Bag (Optional): For a more elegant presentation, transfer the ricotta mix to a piping bag and refrigerate until ready to use. Alternatively, keep it in the food processor bowl, covered in the fridge.
Sauté the Mushrooms:
- Heat butter in a skillet over medium high heat. Add the mushrooms and sauté until they are golden and tender. In order to get them crispy, wait to salt till the end.
Prepare the Crostinis:
- Arrange the baguette slices on a baking sheet and lightly brush each with olive oil. Toast in the preheated oven until golden and crisp, about 10 minutes.
Assemble the Crostinis
- Take the piping bag and snip the end for the mixture to go through. Pipe the mixture onto each crostini in a zigzag motion. Alternatively, if you're not using a piping bag, spread using a knife on each crostini.
- Top with sautéed mushrooms, drizzle some olive oil, then garnish with chives and lemon zest.
Save This Recipe! 💌
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Isabelle says
[I am the author of this recipe]
A fun appetizer I made for friends, and was a hit!