Not into kale? Use chard or another hearty green instead.
Recipe information
Yield
Servings
Ingredients
Preparation
Cook wild mushrooms and sliced garlic in olive oil, stirring occasionally, until browned and crisp. Add torn kale leaves and sliced Fresno chile (seeded for less heat) and cook, tossing, until kale is wilted; season with white wine vinegar, salt, and pepper. Season ricotta with salt and pepper and spread onto toasted country-style bread; spoon mushroom-kale mixture on top.
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Reviews (38)
Back to TopI used 2 garlic cloves, 2Tbls olive oil, 2 tsp vinegar, 1 tsp aleppo pepper instead of the fresno and vegan feta instead of ricotta on sourdough. It was pretty good so long as you crisp the kale. Would be great with a fried egg on top.
Anonymous
Los Angeles
1/8/2021