- 1 cup ricotta
- 1 Tbsp honey
- 2 1/2 Tbsp extra-virgin olive oil, divided
- 1 cup chopped oyster mushrooms
- 1/4 cup pioppino mushrooms
- 1 Tbsp white wine vinegar
- 1/2 loaf artisan sourdough bread, sliced 1/2" thick
- 1/4 cup microgreens
- 1/2 tsp lemon juice
In a food processor with blade attachment, add ricotta and honey and blend until whipped and fluffy, about 2 minutes. Set aside.
In a frying pan over medium heat, add 1 tablespoon olive oil and oyster mushrooms. Cook until mushrooms begin to brown and become tender, 3-5 minutes. Add pioppino mushrooms and cook until slightly tender, 2-3 minutes. Remove mushrooms from pan.
Add 1 tablespoon of olive oil and swirl around pan. Place bread slices on pan and allow them to crisp a bit, about 2 minutes.
Meanwhile, toss microgreens with lemon juice and remaining ½ tablespoon olive oil.
To assemble toast, spread a layer of ricotta on toasted side of bread, then top with mushrooms and microgreens. Finish with a sprinkle of salt.