Tartine with walnut, lemon, and ricotta pesto and sauteed mushrooms

Name: Tartine with walnut, lemon, and ricotta pesto and sauteed mushrooms
Cuisine: Italian, European, Mediterranean
Ingredients: 1 garlic clove, peeled and crushed; 1 oz walnuts; ½ packed cup flat-leaf parsley; Finely grated zest of ½ organic lemon; Pinch of sea salt; 2 tablespoons olive oil; 4 T ricotta cheese; For the mushrooms: 1 tablespoon olive oil; 1 cup thinly sliced cremini; 4 slices of country bread; 1 oz cheese

3 steps

I remember making this tartine one winter day when it was particularly cold outside and I had a craving for melting cheese. In my fridge, I had leftover ricotta from a dish of lasagna we had eaten the night before- and a box of mushrooms. Without any outlined plan, I decided to improvise this original pesto, letting my imagination and taste buds lead the way to what was going to become lunch. And that's how I ended up with this delectable tartine, which I enjoyed with a bowl of warm celeriac soup. It was pure bliss.

Updated at: Thu, 17 Aug 2023 07:38:54 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories300.6 kcal (15%)

Total Fat20.5 g (29%)

Carbs21.4 g (8%)

Sugars3.7 g (4%)

Protein9.8 g (20%)

Sodium237.7 mg (12%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1garlic clove

peeled and crushed

1 ozwalnuts

½ cupflat-leaf parsley

0.5lemon

Finely grated zest of, organic

sea salt

2 tablespoonsolive oil

4 Tricotta cheese

1 tablespoonolive oil

For the mushrooms

1 cupcremini

thinly sliced

4 slicescountry bread

1 ozcheese

Instructions

Step 1

To make the walnut pesto: In the bowl of a food processor, combine the garlic, walnuts, parsley, lemon zest, and sea salt and pulse to finely chop. Add the oil and continue to work to obtain a paste. Transfer the paste to a bowl and combine with the ricotta; set aside.

Step 2

To make the mushrooms: In a frying pan, heat the oil over medium heat. Add the mushrooms, season with sea salt, and sauté until the mushrooms release their juice. Remove from the heat and season with pepper.

Step 3

Preheat the broiler. Toast the bread and spread with the pesto-flavored ricotta. Top with the mushrooms, nutmeg, and grated cheese. Place the tartines under the broiler until the cheese melts-this takes 2 to 3 minutes, depending how close the flame is to the tartines. Serve immediately with your favorite soup, if you like.