Pilar Valdes' Spring Ricotta Toast
Spring Ricotta Toast
- 2 Tbsp Extra Virgin Olive Oil Plus more for drizzling.
- 2 Slices of Your Favorite Sourdough Bread
- 1 Tbsp Unsalted Butter At room temperature.
- 2 Oz Shiitake Mushrooms Sliced finely
- 1 Tbsp Balsamic Vinegar
- 2 Oz Snap Peas String removed and julienned on the bias
- 1 Radish Julienned
- 1 Cup Loosely Packed Herbs - Parsley, Mint and Tarragon Roughly chopped
- 1 Lemon Zested and juice reserved
- 1 Cup Whole Milk Ricotta
- Kosher Salt
- Freshly Ground Black Pepper
Set a 12” skillet over medium-high heat. Add 1 tablespoon of olive oil to the pan and give it a good swirl. In a medium bowl, toss together mushrooms, balsamic vinegar, 1 tablespoon olive oil and a pinch of salt and pepper.
Add the mushrooms to the pan, trying to keep them in a single, flat layer to encourage quick and even cooking.
Spread butter on one side of the toast, and place it in the pan, butter side down.
Adjust the heat to medium and allow the mushrooms to cook and the toast to get color and crisp up.
Remove the toast from the pan when crispy and golden on the bottom. Stir the mushrooms occasionally, as needed.
Meanwhile, in the medium bowl, combine the ricotta, 1 teaspoon lemon juice and lemon zest, a pinch of salt and some black pepper.
Drizzle a bit of olive oil to loosen the mixture up. Check for seasoning. Set aside.
In another bowl, combine the snap peas, radish, and ¾ of the herbs.
Drizzle with olive oil, and season with salt, pepper and lemon juice.
Check the mushrooms for doneness— they should be slightly wilted and cooked with some color, but with a bit of a bite.
Add the mushrooms to the rest of the vegetables, toss to combine and
check again for seasoning.
To assemble: Schmear the seasoned ricotta on the toast and top with the mushroom-herb-snap pea mixture. .
Garnish with remaining herbs and enjoy while still warm