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
- Olive oil
- Fresno chile
- White wine vinegar
- Salt and pepper
- Country-style bread
- 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.