Crostini ai Funghi e Ricotta
15 June 2026
Crispy, toasted bread topped with a light, creamy ricotta cheese, savory sautéed mushrooms, and salty, crispy pancetta, creates a balance of textures and rich, earthy, salty flavors - finished with a medley of fresh herbs.
Total time -
About 20 minutes
INGREDIENTS -
Serves 4
4 slices Ciabatta or Pane Toscano bread
16 ounces fresh ricotta
4 ounces Pancetta
6 ounces white or Cremini button mushrooms
Extra virgin oil olive as needed
4 tablespoons butter
1 whole lemon
3 cloves minced garlic
3 to 4 tablespoons fresh herbs - basil, parsley, oregano, dill, and/or thyme
Salt, pepper to taste
Fresh parsely for garnish
Maldon salt flakes (optional)
PREPARATION -
Add finely chop herbs, a pinch of lemon zest, one tablespoon of lemon juice, mined garlic, and salt, pepper to taste to ricotta; refrigerate for 15 - 30 minutes to allow flavor and oils to permeate
Cut bread to about 1 inch thickness, coat with butter, then place in heated cast iron skillet with cooking oil on medium to high heat; grill both sides of the toast to preference
Slice one garlic clove per toast in half and generously rub on each toast, then plate.
Cut bacon into lardons (small strips or cubes), place into a saucepan until crispy - about 5 minutes
Transfer to a bowl with a slotted spoon, leaving rendered fat
Slice mushrooms and cook in lardon fat, add salt, pepper and additional cooking oil if necessary until evenly browned and tender - about 5 minutes, then add to the bowl with cooked lardon
Coat toasts with ricotta mixture
Arrange an even layer of mushrooms, then sprinkle with pancetta
Garnish with fresh chopped Parsley, and Maldon salt flakes
NOTES -
Ciabatta bread is preferred for its combination of a crispy, rustic crust and a soft, airy, chewy interior - Pane Toscano, Sourdough, or other country bread will also taste great
Dried herbs can be used if fresh are not available. If so mix and refrigerate for 30 - 60 minutes in advance of preparing to allow flavor and oils to permeate.
