Vorspeise
Garlic Confit, Ricotta & Pickled Mushrooms Toast
1 Std.Für 4Nutri-Score C€€
C
1 Std.
1 Std.Garlic Confit, Ricotta & Pickled Mushrooms Toast
was Sie brauchen
Zutaten
garlic (heads, cloves peeled)Obst & Gemüse3 Stücke
olive oil (enough to cover the garlic)Vorräte300 ml
ricotta (fresh, drained)Milchprodukte250 g
mushrooms (sliced)Obst & Gemüse300 g
white vinegarVorräte150 ml
waterGetränke150 ml
sugarVorräte20 g
saltGewürze8 g
black pepper (freshly ground)Gewürze2 g
thyme (fresh sprigs)Gewürze3 g- sourdough bread (slices, toasted)Backwaren4 Stücke
pro Portion
Nährwerte
890kcal
- Kohlenhydrate
- 33 g
- Eiweiß
- 10 g
- Fett
- 80 g
Schritt für Schritt
Zubereitung
- Schritt 1
Make the garlic confit
- Peel all the garlic cloves and place them in a small saucepan.
- Cover completely with olive oil and add the thyme sprigs.
- Cook on the lowest heat for 40 minutes until the cloves are soft and golden, never letting the oil bubble hard.
- Schritt 2
Pickle the mushrooms
- Slice the mushrooms thinly.
- Bring the vinegar, water, sugar and salt to a boil in a small pan.
- Pour the hot brine over the mushrooms and let them pickle for 15 minutes.
- Schritt 3
Assemble
- Spread a generous layer of ricotta on the toasted sourdough slices.
- Top with the pickled mushrooms and a few garlic confit cloves.
- Drizzle with the garlic confit oil, season with salt and black pepper and serve.
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