Your Cart
Whipped Ricotta & Char Siu Mushroom Crostinis
Bookmark now, serve as your next dinner party, thank us later.
8 slices Italian bread
1.5-2 cups ricotta
¼ cup heavy cream
0.5 lb trumpet mushrooms, sliced in ¼ inch slices
2–4 tbsp Bowlcut Char Siu BBQ
1–2 scallions sliced, green parts only
Flaky sea salt
- 1. Melt a small pad of butter in a hot pan. Add your sliced bread into the pan and toast on each side until golden brown.
- 2. In a bowl, whip the ricotta, heavy cream, and olive oil together until smooth and fluffy. You can use a food processor, blender, whisk, or rubber spatula. Add more ricotta if it’s too runny, add more heavy cream if it’s too thick.
- 3. Heat oil in a pan and pan fry both sides of the trumpet mushrooms until golden. Once golden, add in Bowlcut Char Siu BBQ sauce, ensuring you coat both sides of the mushrooms.
- 4. Add the filling into a piping bag. Make sure you remove any air bubbles otherwise it’ll disrupt the flow. Cut a dime sized tip and pipe it on your toast.
- 5. Arrange the mushrooms on top of the whipped ricotta toasts. Drizzle a bit more Char Siu BBQ on top.
- 6. Serve with scallions and flaky sea salt.
