Entrée
Garlic Confit, Ricotta & Pickled Mushrooms Toast
1 hPour 4Nutri-Score C€€
C
1 h
1 hGarlic Confit, Ricotta & Pickled Mushrooms Toast
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Ingrédients
garlic (heads, cloves peeled)Fruits et légumes3 morceaux
olive oil (enough to cover the garlic)Épicerie300 ml
ricotta (fresh, drained)Produits laitiers250 g
mushrooms (sliced)Fruits et légumes300 g
white vinegarÉpicerie150 ml
waterBoissons150 ml
sugarÉpicerie20 g
saltÉpices8 g
black pepper (freshly ground)Épices2 g
thyme (fresh sprigs)Épices3 g- sourdough bread (slices, toasted)Boulangerie4 morceaux
par portion
Nutrition
890kcal
- Glucides
- 33 g
- Protéines
- 10 g
- Lipides
- 80 g
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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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