I wasn’t sure which course I should categorize this one in, because, it’s really good for any meal. Hm, decisions. It’s a wonderful, filling breakfast and is also great as a lunch or light dinner. That thick crunchy ciabatta bread is toasted and lightly coated in olive oil, slathered with a thick layer of ricotta and topped with garlicky buttered mushrooms and spinach. I could eat these all day. Seriously, so good.
Browned Butter Mushroom Tartine
Course: BreakfastDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
10
minutesIngredients
1/4 cup butter
2 garlic cloves, minced
2 cups cremini mushrooms, quartered
1 cup baby spinach
2 cups ricotta cheese, drained
4 slices of ciabata bread, thick sliced
Directions
- Toast bread on skillet in a little olive oil until lightly browned, set aside
- Add butter to skillet and when it sizzles, add the garlic and cook until fragrant. Then, add the mushrooms and toss gently until browned and softened. Add spinach and when it gets wilty, remove skillet from heat
- Generously dollop the ricotta cheese on each bread slice, spreading for an even layer. Spoon the mushroom mixture on top of each slice. Serve warm. Enjoy!