Courtesy of La Madia
Yield: 32 crostini
Sourdough baguette cut in 3/8” slices
2 cloves garlic, minced
½ Stick Unsalted Butter
½ tsp fresh thyme
1/8 tsp black pepper
2 tsp parsley, finely chopped
Heat oven to 350 degrees Fahrenheit. In a stainless steel pan, melt butter with garlic, fresh thyme and black pepper. Add chopped parsley. Place crostini on a sheet pan and brush with garlic butter mixture. Place in a 350 degree oven until slightly brown and crispy. Reserve.
For Ricotta Topping:
2 Cups ricotta dolce
¼ Cup extra virgin olive oil
½ tsp kosher salt
1/8 tsp fresh ground white pepper
In a stainless steel bowl, place ricotta dolce, olive oil, salt and pepper and whip until smooth and creamy. Spread 1 tablespoon of ricotta mixture on each crostini.
8 oz white mushrooms, cut into quarters
8 oyster mushrooms, cut or pulled into ¼” slices
8 oz crimini mushrooms, cut in quarters or eighths, depending on size
6 oz Wild Mushrooms; chanterelle, lobster, morel, hedgehog, etc, cut into ¼” slices
½ cup canola oil or olive oil-canola blend)
½ cup Marsala wine
4 T. unsalted butter
2 T. extra-virgin olive oil (for garnish)
½ Cup fresh basil, torn or cut roughly
Mix mushrooms together well. In two separate batches, in a stainless steel pan set over medium-high heat, sauté one batch of mushrooms in ¼ cup of oil until brown and deglaze with ¼ cup Marsala wine. Season with salt and pepper to taste; pull off flame; and toss in 2 TBL butter. Repeat process with other batch of mushrooms and place over the crostini, garnish with a few drops of extra-virgin olive oil and fresh torn basil, and serve hot.
If your sauté pan is small, you may have to do this in 3-4 batches.