Ricotta-and-mushroom crostini from Food & Wine Annual Cookbook 2011: An Entire Year of Recipes by Food & Wine

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stef on July 30, 2016

    This made a lovely lunch with a salad and a glass of white wine. Everyone raved about it

  • Breadcrumbs on March 31, 2013

    p. 21 - Scrumptious! Earthy and elegant this makes a lovely antipasti for a lighter meal to be served afterwards. I used a combination of King Oyster & Shitake mushrooms. My ricotta was fresh from Catalidi. K grilled our Crostini. Perfect w red wine, a really lovely starter course. NB that the F&W website has edited this recipe and uses white wine vs red and lemon juice vs ketchup. Interesting and worth a try though we did love this version! Photos here: http://chowhound.chow.com/topics/896120#7987445

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