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Garlic Confit, Ricotta & Pickled Mushrooms Toast
1 uVoor 4Nutri-Score C€€
C
1 u
1 uGarlic Confit, Ricotta & Pickled Mushrooms Toast
wat je nodig hebt
Ingrediënten
garlic (heads, cloves peeled)Groente en fruit3 stukken
olive oil (enough to cover the garlic)Voorraadkast300 ml
ricotta (fresh, drained)Zuivel250 g
mushrooms (sliced)Groente en fruit300 g
white vinegarVoorraadkast150 ml
waterDranken150 ml
sugarVoorraadkast20 g
saltKruiden en specerijen8 g
black pepper (freshly ground)Kruiden en specerijen2 g
thyme (fresh sprigs)Kruiden en specerijen3 g- sourdough bread (slices, toasted)Bakkerij4 stukken
per portie
Voedingswaarden
890kcal
- Koolhydraten
- 33 g
- Eiwitten
- 10 g
- Vetten
- 80 g
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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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