Ricotta Toast with Tomato Chimichurri & Mushrooms

I’ve been keeping things simple lately and taking it easy. My apologies for the sluggish pace of the blog. I have a lot going on in my personal life and it has been hard to feel motivated or inspired. But I’ve been reminded by friends and family that its times like these when it is even more important to seek out the things we love in order to stay positive. Even though I feel like stuck and a bit stagnant the only way forward is through.

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I’ve been thinking of evolving this blog into one that includes lifestyle posts. I want a space to include posts about the goings on in my life and cover topics other than food. I’m not sure how riveting any of it would be but it’s something I’ve felt compelled to do for some time. So perhaps a “stay tuned” is in order…

Food however, has always been a primary passion. Something I’ve turned to as an outlet for stress, creativity, and my soul—not just as means of eating my feelings. Although sometimes that helps. Cooking is very cathartic for me. It requires focus and provides me with an inner calm. That being said, after a several weeks of sporadic posts I headed back into the kitchen to for a culinary therapy and an opportunity to clear my head.

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Ok this post got heavy, so I’ll keep this part light. One of my favorite meals is the open faced sandwich aka tartine or (my personal preferred term) fancy toast. Today I topped wheat toast with ricotta, a tart parsley and basil tomato chimichurri, and sautéed mushrooms. The meatiness of the Portobello with the creamy ricotta and tart acidity of the chimichurri was balanced and satisfying. An ideal quick meal or the perfect addition to a weekend brunch. It’s nothing monumental or groundbreaking, but it did remind me of how healing the act of cooking can be. Also, it was really, really good. 

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Ricotta Toast with Tomato Chimichurri and Mushrooms
Yields 8
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  1. For the Chimichurri
  2. Makes about 1 cup
  3. 1 cup heirloom cherry tomatoes, seeds removed
  4. ½ cup (packed) Italian parsley leaves
  5. ½ cup (packed) basil leaves
  6. 2 Tbsp. rice vinegar
  7. 2 Tbsp. lemon juice
  8. ¼ cup olive oil
  9. 1 clove garlic
  10. ¼ tsp. red pepper flakes
  11. Salt and pepper
  12. For the Toast
  13. 8 slices toast (depends on the size)
  14. 1 cup ricotta
  15. 2 large Portobello mushroom caps, sliced about ½ in. thick
  16. 2 tbsp. Olive oil or butter
  17. 1 cup caramelized onions
  18. Basil leaves, for garnish
  19. Salt and pepper
  1. Make the Chimichurri
  2. Combine tomatoes, parsley, basil, vinegar, lemon juice, olive oil, and garlic in a food processor.
  3. Pulse until finely chopped. You might need to scrape down the sides a few times.
  4. Scoop into a bowl and add in pepper flakes and season with salt and pepper. Refrigerated until ready to use.
  5. Make the Onions
  6. Thinly slice one large sweet onion.
  7. Heat 2 Tbsp. oil or butter in a large skillet.
  8. Add onions and stir until coated in butter or oil.
  9. Stir onions frequently, every 5-10 minutes. It will take approximately 1 hour to get a good, caramelized color and flavor, so be patient.
  10. At about the 40-50 minute mark I’ll add salt and 1/4 tsp. sugar. If the onions start to stick, adjust the heat, or deglaze the pan with a couple tablespoons of anything from water to wine.
  11. After an hour, the onions should be good to go, but you can always reduce or extend the cook time to your liking!
  12. Make the Mushrooms
  13. Melt 2 Tbsp. butter in a large skillet on medium high heat.
  14. Add in mushroom slices and sauté until golden on both sides.
  15. Season with salt and pepper.
  16. Assemble the Toast
  17. Toast bread…
  18. On each slice of toast place about 2 Tbsp. each of the ricotta, chimichurri, and caramelized onions.
  19. Top with mushrooms slices, a basil leaf, and fresh cracked blacked pepper.
  20. Enjoy!
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4 Comment

  1. […] Ricotta Toast With Tomato Chimichurri and Mushrooms […]

  2. […] ricotta toast with tomato chimichurri and mushrooms sounds so simple and […]

  3. I love this flavour combination! I have never made a tomato based chimichurri before and definitely will have to try it! Love the photos too.

    1. Christine says: Reply

      Thanks! It really came together well. I’d never had a tomato one either, but it seemed like a good experiment and I absolutely loved it! I would make it again for all sorts of dishes!

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