An open-faced mushroom sandwich on good bread slathered along with a bit of garlic, salted ricotta, and some herbs or crushed kale chips.
Ingredients
1 thick piece of good sourdough bread, toasted
garlic clove, peeled
3 tablespoons ricotta cheese
fine grain sea salt
3-4 stuffed mushrooms
extra-virgin olive oil
kale chips
chives, or fresh herbs
Directions
Turn on your oven’s broiler.
Take the toasted sourdough bread and rub it with the garlic clove. Mix a bit of salt into the ricotta, and slather the ricotta cheese across the sourdough. Sliced the stuffed mushrooms about 1/4-inch thick. It might get a bit chaotic, it’s fine, just pile it all on top of the ricotta. Arrange each sandwich on a baking sheet and drizzle with a bit of olive oil.
Place the sandwiches under the broiler for a few minutes, just long enough to heat everything up, get the ricotta a bit melty, and add some color to the mushrooms.
Remove from the oven and finish with some crushed kale chips, chives, or other fresh herbs. Add one last kiss of olive oil before enjoying!
