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Garlic Confit, Ricotta & Pickled Mushrooms Toast
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Garlic Confit, Ricotta & Pickled Mushrooms Toast

1 hServes 4Nutri-Score C€€
from @daenskitchen2 imports0 cooked
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what you need

Ingredients

4 people
  • garlic (heads, cloves peeled)Produce3 pieces
  • olive oil (enough to cover the garlic)Pantry300 ml
  • ricotta (fresh, drained)Dairy250 g
  • mushrooms (sliced)Produce300 g
  • white vinegarPantry150 ml
  • waterBeverages150 ml
  • sugarPantry20 g
  • saltSpices8 g
  • black pepper (freshly ground)Spices2 g
  • thyme (fresh sprigs)Spices3 g
  • sourdough bread (slices, toasted)Bakery4 pieces

per serving

Nutrition

890kcal

Carbs
33 g
Proteins
10 g
Fat
80 g

step by step

Method

  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.
    Step 1

  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.
    Step 2

  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.
    Step 3
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