Take your lunchtime toastie to a whole new level with these gorgeous tartines.
Servings
4
Prep time
Cook time
Recipe
V
Ingredients
- 2 tbsp olive oil
- 250g button mushrooms
- 3 tsp minced garlic
- 1 tbsp chopped rosemary
- 1 tbsp coconut aminos
- 250g smooth ricotta
- 1 tbsp chopped parsley
- 1 tbsp chopped thyme
- ½ tsp salt
- ¼ tsp ground black pepper, plus extra to serve
- 4 thick slices dark rye bread
- Fresh parsley, finely chopped, to garnish
Method
- Heat the olive oil over medium-high heat and add the mushrooms, garlic and rosemary.
- Cook, stirring regularly, until the mushrooms are browned.
- Pour the coconut aminos over the mushrooms and toss to combine. Set aside to cool slightly.
- Toast the dark rye bread slices.
- Place the ricotta and the herbs into a small bowl and whip to combine.
- Spread the ricotta evenly over the 4 slices of rye bread.
- Top with the garlic mushrooms, spooning any juices from the pan over the top.
- Garnish with cracked pepper and fresh parsley and serve warm.
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