First posted: Nov 25, 2015

Ricotta Bruschetta with Balsamic Mushrooms



Cooks in:        Serves:6–8 as a snack

  • 1 baguette, cut diagonally into 1-cm-thick slices
  • 1-2 Tbsp olive oil
1-2 Tbsp butter
  • 1 Tbsp balsamic vinegar
  • Pinch of sugar or small drizzle of honey (or more, to taste)
  • 500g mixed mushrooms, roughly chopped
  • Salt and freshly ground black pepper
  • 100g ricotta
  • 100ml natural yoghurt
  • 1 tsp chopped fresh parsley, plus extra whole leaves for serving
  • zest of 1 lemon
  • extra 1–2 tsp olive oil

What to do

1. Preheat the oven on the grill setting.

2. Season and fry the mushrooms in the olive oil and butter over medium-high heat until lightly golden, adding in the balsamic vinegar for the last 2-3 minutes. Add sugar to taste. Remove and set aside while you finish preparing the bread.

3. Slice up the baguette and lay the pieces flat onto a baking tray. Brush with a little olive oil and then grill for 2–3 minutes on each side or until lightly golden.

3. Meanwhile, roughly mix together the ricotta, yoghurt, mint, lemon zest and olive oil. Season with salt and pepper.

4. To assemble, spread each bruschetta slice with some of the ricotta and herb mix, top with a spoonful of the mushrooms, add an extra drizzle of olive oil and some lemon juice if you like, and serve immediately.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

All pantry staples such as spices, flours and nuts; as well as all beautiful fresh fruit and vegetables were kindly provided by Food Lover’s Market in Zimbabwe and South Africa.
All good coffee was provided by Nespresso, and perfectly pure water by Valpré.
We cooked everything on our amazing Defy stove, and wouldn’t have safaried anywhere at all without Suzuki, so thanks to our legendary sponsors.

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