Ricotta, Kale, and Mushroom Toast

Source: Bon Appetit; Jan 2015

Avocado toast lovers, why not expand your palate and try this savory breakfast alternative with lots of fresh, local, seasonal ingredients instead?


  • Wild mushrooms
  • Garlic
  • Olive oil
  • Kale
  • Fresno chile
  • White wine vinegar
  • Salt and pepper
  • Ricotta
  • Country-style bread


  1. Cook wild mushrooms and sliced garlic in olive oil, stirring occasionally, until browned and crisp.
  2. 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.
  3. Season ricotta with salt and pepper and spread onto toasted country-style bread; spoon mushroom-kale mixture on top.

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