chanterelle mushroom recipe

This easy chanterelle mushroom crostini combines crusty bread, creamy ricotta and perfectly cooked chanterelle mushrooms.  A little drizzle of honey is the finishing touch on this chanterelle ricotta crostini that makes it one delicious bite!  

Chanterelle Mushroom Crostini with Ricotta

(approximately

olive oil (divided)

butter

garlic (finely minced)

mushrooms

salt

black pepper

thyme (leaves only)

ricotta cheese

honey

Preheat oven to 400 degrees Fahrenheit.

Place bread on a baking sheet and brush or drizzle with about 1 tablespoon of olive oil.  Bake about 10 to 12 minutes or until bread has reached desired doneness. Carefully remove from oven and lay to one side.

Meanwhile, heat olive oil and butter in a 10-inch skillet or frying pan over medium-high heat. Add garlic and cook 30 seconds to a minute, stirring and being careful not to burn.

Add mushrooms, salt, black pepper and thyme. Stir, then cook 5 to 8 minutes or so or until the mushrooms cook down and begin to lose some of their moisture.

Place about 1 tablespoon of ricotta cheese on each slice of bread. Distribute mushrooms evenly over top and drizzle with honey. Serve and enjoy immediately.

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