Morel Mushroom and Leek Bruschetta w/Lemony Ricotta and Pickled Shallots
Foraged spring morel mushrooms are sautéed with tender sweet rings of leeks, reduced in wine and perched on top of a crostini with ricotta and lemon zest and finished with an acid punch of pickled shallots.
Ingredients
Bruschetta
- 16 oz. baguette sliced thin (⅓” slices)
- extra-virgin olive oil
Morels and Leeks
- 3 tablespoons unsalted butter
- 6 ounces fresh morel mushrooms cleaned and sliced lengthwise
- 1 small leek white and light green part only, sliced thin
- 1 teaspoon fresh thyme leaves
- salt and freshly ground black pepper to taste
- ½ cup dry white wine
- 1 tablespoon minced Italian flat-leaf parsley plus more for garnish
Ricotta with Lemon Zest
- 1 cup whole milk ricotta cheese
- ¼ cup heavy cream
- zest of one lemon
- salt and freshly ground black pepper to taste
Pickled Shallots
- ⅓ cup red wine vinegar
- 2 tablespoons sugar
- ½ teaspoon kosher salt
- 2 shallots sliced thin
Optional
- pickled asparagus
- fresh grated truffles optional
Instructions
Prepare the Bruschetta
- Preheat broiler. Place French bread slices on a baking sheet. Brush each slice lightly with olive oil. Place under the broiler for a minute or two watching closely, until toasted. Turn crostini over and repeat. Reserve
Prepare Morel Mushrooms and Leeks
- In a large skillet over medium heat, melt butter. Add morels and sauté for 4 to 5 minutes until softened and moisture has released. Add leeks, stirring consistently until softened, 4 to 5 minutes.
- Stir in thyme, salt and pepper. Add wine and increase heat to medium-high. Continue cooking until wine is reduced. Remove from heat and stir in minced parsley. Reserve.
Prepare Pickled Shallots
- Add vinegar, sugar and salt to a small saucepan. Bring to a simmer over medium-high heat, stirring until sugar dissolves. Remove from the heat and stir in the sliced shallots. Cover let cool completely.
Prepare Ricotta with Lemon Zest
- In a medium bowl whisk together ricotta, heavy cream, lemon zest, and salt and pepper to taste.
Assemble
- Top bread toasts with ricotta, followed by morels and leeks, and top with a few pickled shallot rings. Add picked asparagus and shaved truffle if desired.