Savory Mushroom and Whipped Ricotta Toast

Savory Mushroom and Whipped Ricotta Toast

• 6 slices of sourdough bread
• *whipped ricotta
• 3 tbsp garlic-infused oil
• 1lb mixed spring mushrooms
• *6 cloves garlic confit
• kosher salt
• freshly ground black pepper
• 1/2 cup dry white wine
• *1.25 cups crème fraîche
• 1 tbsp fresh parsley, minced
• 1/4 tsp dried thyme

• 1 cup whole milk ricotta cheese
• 1/2 cup grated parmesan cheese
• 1 tbsp fresh cracked green pepper
• 1-2 cloves confited garlic
• 2 tbsp olive oil
• salt, to taste

• 2 cups heavy cream
• ½ Tbsp buttermilk

• 8 cloves garlic, peeled
• Avocado oil

1. Combine all of the ingredients in the bowl of a food processor and blitz until smooth, light, and airy. Taste and adjust salt levels to suit your preferences. Transfer to an airtight container and store in the refrigerator until ready to use. This combination should keep well for up to a week or two.

1. In a large glass jar, combine the heavy cream and buttermilk. Cover with cheesecloth, a paper coffee filter, or even plastic wrap that you’ve poked a few holes into; the key here is breathability. Let the combination sit undisturbed in a warm spot around 78F is ideal. This can be anywhere from a warm kitchen countertop to the interior of your oven with its light left on. In about 24 hours, your cream should be thick and taste slightly sour.
2. Once it’s reached a pudding-like consistency, transfer it to an airtight container and store it in the refrigerator until ready to use. Homemade creme fraiche is good for up to two weeks stored in this way.

1. Start by preheating your oven to 250F. Peel your garlic, then carefully slice off the butt of each clove. Place into the bottom of a small loaf pan and cover with your choice of neutral high-smoke point oil (we prefer avocado). Cover with aluminum foil and bake for two hours. Strain the garlic into a glass jar and reserve the remaining oil. This can be used in all manner of recipes and preparations, infusing your favorite dishes with a rich, garlicky flavor.
2. Cover your transferred confited garlic with a good quality olive oil and seal. This effectively gives you not one but two oils full of delicious garlic-infused flavor, one that can be used for high-heat cooking and one perfect for finishing recipes.

1. Brush your garlic-infused avocado oil on both sides of the bread, then toast in a large cast-iron skillet over medium heat. Grill for about 3 minutes on each side or until the bread is crisp, golden, and starting to blacken around the edges. After toasting, apply another liberal coating of oil.
2. Once the bread is toasted, add another three tablespoons of oil to the pan. When hot, add in your medley of mushrooms and sear. Do not stir the mushrooms as this will prevent them from developing a nice crust on their exterior. Instead, brown them for about 3 minutes before giving them a toss and searing on the other side.
3. Add the confited garlic, mashing the soft cloves into a paste alongside the mushrooms, and season with salt and pepper. Add in the wine and simmer until reduced by about half. Stir in the creme fraiche until everything is well incorporated and slightly thickened. Season again, if necessary, with more salt, pepper, parsley, and thyme.
4. Place the toasted bread on plates, smear it with your whipped ricotta, and spoon the hot mushrooms on top. Finish with a drizzle of the pan sauce and serve immediately.