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Whipped Ricotta Tartines with Mushrooms and Leeks
Serves 6
These scrumptious and versatile tartines make an excellent snack, lunch, or breakfast. Protein- and calcium-rich, creamy ricotta is first whipped up with honey and flavoured with parsley and red pepper flakes. Then it’s slathered on slices of sourdough baguette and topped with sautéed mushrooms and leeks. All that deliciousness comes with fewer calories and lower levels of salt and fat than many other cheeses.
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Ingredients
- 1 cup (250 mL) ricotta
- 1 Tbsp + 1 tsp (15 mL + 5 mL) honey, divided
- 1 Tbsp (15 mL) chopped parsley
- Zest of one lemon
- 1 Tbsp (15 mL) fresh lemon juice
- 1/4 tsp (1 mL) dried red pepper flakes (optional)
- 2 Tbsp (30 mL) extra-virgin olive oil, divided
- 4 oz (113 g) white button mushrooms, cleaned and quartered
- 1 tsp (5 mL) low-sodium soy sauce
- 1 small leek, about 4 oz (113 g), cut into 1/4 in (0.6 cm) round slices
- 6 slices of sourdough baguette
Nutrition
Per serving:
- calories 218
- protein 9 g
-
total fat
9 g
- sat. fat 3 g
-
total carbohydrates
27 g
- sugars 6 g
- fibre 1 g
- sodium 294 mg
Directions
01
In small bowl, combine ricotta, 1 Tbsp (15 mL) honey, parsley, lemon zest and juice, and red pepper flakes (if using). Whip ricotta by hand using whisk or with electric mixer for about 2 minutes, until ricotta is light and creamy. Set aside.
02
In skillet, heat 1 Tbsp (15 mL) olive oil on medium-high heat. Add mushrooms and cook until brown on all sides, stirring only very occasionally. Add soy sauce to deglaze pan; tip mushrooms onto plate and set aside.
03
In the same skillet, heat remaining 1 Tbsp (15 mL) olive oil on medium heat. Add leek slices and cook carefully for 1 to 2 minutes each side, turning with palette knife or cake spatula, until tender and browned. Remove from heat.
04
Spread ricotta onto baguette slices and top with mushrooms and 2 or 3 leek slices. Drizzle tartines with remaining 1 tsp (5 mL) honey and serve.
