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Ricotta, Kale, and Mushroom Toast

By Dawn PerryPhotography by Peden + Munk
Image may contain Plant Food Seasoning Dish and Meal
Peden + Munk

Not into kale? Use chard or another hearty green instead.

Recipe information

  • Yield

    Servings

Ingredients

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

Preparation

  1. 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.

TagsToastSandwichMushroomVegetableKaleLeafy GreensRicottaCheeseDairyEasyQuickNut FreeVegetarianHealthyishLunchDinnerBon Appétit
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