This appetizer is a This Girl original, and while I knew it would be scrumptious, I didn’t know I’d get such a great reaction at the party I served it at! Everyone wanted the recipe…so….here you go fans
The following serves 8:
- 2-3 packages of sliced portabella mushrooms (or any combo of mushrooms you like)
- 3 large yellow onions, sliced
- Olive oil
- 1 cup ricotta
- 1/4 to 1/2 cup fresh basil, chopped (depends how much basil you like / want in the spread)
- 1 loaf of roasted garlic bread
- Salt and pepper
Turn oven on low broil. Lightly coat bread slices with olive oil and broil until golden brown (be careful not to burn). Remove from the oven and let cool slightly. On a side note, I found the roasted garlic bread in my grocery store’s bakery – it was delicious and saved time on not having to rub the bread with garlic. If you can’t find it, lightly coat the bread with olive oil and toast it, however when you remove it from the oven, immediately rub it with a piece of garlic (you may need a few pieces).
Heat a large skillet over medium heat and coat the bottom of the pan with oil. Once the oil is warmed (shimmering), add the onions and stir to coat in the oil. Let cook, stirring occasionally, making sure not to burn the onions (don’t over stir or they won’t brown). Add a good pinch of salt after about 10 minutes or so. Continue cooking over medium or low heat for 20-30 minutes, or until a deep golden brown color develops. At the end, hit the onions with a little sherry to deglaze the pan. You can make the caramelized onions a head of time and store in a sealed container in the fridge for a few days.
Meanwhile, in another large skillet over medium heat, saute the mushrooms in a little olive oil. After sauteed to a deep brown color, deglaze the pan with a little sherry and season with salt. Once cooked, combine the mushroom and caramelized onions and cool together.
While the mushrooms and onions cook, make the ricotta spread by combining the ricotta, basil, salt and pepper to taste in a bowl. Keep the spread in the fridge until you’re ready to serve.
To build the bruschetta, add a layer of ricotta spread on the toasted bread and top with the mushroom and onion mixture. Can be served warm or at room temperature.