Whipped Ricotta Tartines with Mushrooms and Leeks
Servings
6people
Servings
6people
Ingredients
  • 1cup ricotta
  • 1tsp Tbsp + 1honeydivided
  • 1 Tbsp chopped parsley
  • 1/4tsp dried red pepper flakesoptional
  • 2 Tbsp extra-virgin olive oildivided
  • 4oz white button mushroomscleaned and quartered
  • 1tsp low-sodium soy sauce
  • 1oz small leekabout 4, cut into 1/4 inch round slices
  • 6slices of sourdough baguette
Instructions
  1. In small bowl, combine ricotta, 1 Tbsp honey, parsley, 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.
  2. In skillet, heat 1 Tbsp 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.
  3. In the same skillet, heat remaining 1 Tbsp 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.
  4. Spread ricotta onto baguette slices and top with mushrooms and 2 or 3 leek slices. Drizzle tartines with remaining 1 tsp honey and serve.
Recipe Notes

Per serving: 218 calories; 9 g protein; 9 g total fat (3 g sat. fat); 27 g total carbohydrates (6 g sugars, 1 g fiber); 294 mg sodium