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Bruschetta topped with Lemon Ricotta and Winter Chanterelles
Bruschetta topped with Lemon Ricotta and Winter Chanterelles is a modern British recipe for a classic breakfast dish of brushchetta topped with lemon ricotta and winger chanterelle mushrooms. The full recipe is presented here and I hope you enjoy this classic British dish of: Bruschetta topped with Lemon Ricotta and Winter Chanterelles.
prep time
5 minutes
cook time
5 minutes
Total Time:
10 minutes
Serves:
4
Rating: 
Tags : Cheese RecipesBritish Recipes
Winter chanterelles have a subtle yet rich flavour that demands to be presented centre stage. Here they're presented simply sautéed in olive oil and served with a lemon ricotta that accentuates and lifts their flavour.
Ingredients:
250g winter chanterelles
125g ricotta, drained
Finely-grated zest of ½ lemon
3 tbsp freshly-grated parmesan cheese
Salt and freshly-ground black pepper, to taste
4 tbsp extra-virgin olive oil
1 fat garlic clove, sliced thinly
1 tsp fresh thyme leaves
4–8 slices sourdough or other good quality bread
Method:
Clean the mushrooms with a brush and/or a damp cloth. Trim the stems and tear any larger mushrooms in half. Set aside until needed.
Place the ricotta in a small bowl and lightly mash with a fork to soften. Stir in the lemon zest, parmesan cheese then season to taste with salt and black pepper.
Place a large frying pan over medium heat then add 2 tbsp of the olive oil, a pinch of thyme leaves and the sliced garlic, Cook until the garlic is just beginning to turn a pale golden brown then add the chanterelles. Toss them briefly to coat in the garlicky oil then increase the heat.
Briskly fry the mushrooms for about 5 minutes then scatter over the remaining thyme leaves. Drizzle a little olive oil over each slice of bruschetta. Serve immediately.
