Savory Mushroom Ricotta Melt: A Gourmet Open-Faced Delight

Indulge in the savory delight of our Mushroom Ricotta Open-Faced Sandwich, a culinary masterpiece that elevates the humble sandwich to gourmet status. This recipe combines earthy mushrooms, creamy ricotta, and nutty Gruyere cheese atop thick slices of rustic bread, creating a symphony of flavors and textures that will tantalize your taste buds. Whether you’re hosting a brunch or seeking a satisfying lunch, this dish is sure to impress with its simplicity and elegance.

Every weekend, my husband eagerly anticipates our Sunday brunch tradition, where I whip up our favorite Mushroom Ricotta Open-Faced Sandwiches. It all started when we stumbled upon this recipe during a cozy winter evening browsing through cookbooks. Intrigued by the combination of mushrooms and ricotta, we decided to give it a try. From the first bite, we were hooked! Now, it’s a staple in our household, cherished not only for its deliciousness but also for the memories we’ve created around it. Whether it’s a lazy weekend morning or a special occasion, these sandwiches never fail to bring joy to our little family.

Why This Savory Mushroom Ricotta Melt:

• A harmonious blend of earthy mushrooms, creamy ricotta, and nutty Gruyere cheese.
• Simple yet sophisticated, perfect for brunches, lunches, or light dinners.
• Thick slices of rustic bread provide a hearty base for the flavorful toppings.
• Versatile and customizable – experiment with different mushroom varieties or add your favorite herbs for a personalized touch.

Ingredients:

• Nonstick cooking spray
• 15 g (1 tbsp) extra virgin olive oil
• 1 large onion, diced
• 680 g (24 oz) mushrooms, sliced
• 2 cloves garlic, minced
• 425 g (15 oz) container ricotta
• 30 g (2 tbsp) minced chives (divided)
• 4 slices rustic-style bread (sliced thick)
• 115 g (1 cup) shredded Gruyere cheese
• Kosher salt
• Pepper

Directions:

1. Preheat oven to 425°F (220°C). Spray a baking sheet with nonstick cooking spray.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add onion to the pan and sauté until browned, stirring frequently.
4. Stir mushrooms into the pan and cook, stirring often, until mushrooms are almost completely browned.
5. Reduce heat to medium and allow the pan to cool for a couple of minutes.
6. Mix garlic into mushrooms and cook until fragrant, about 30 seconds to 1 minute, stirring constantly.
7. Remove mushrooms from heat, then season generously with salt and pepper. Set aside.
8. Combine ricotta with 15 g (1 tbsp) chives, then season to taste with salt and pepper.
9. Lightly brush one side of each bread slice with olive oil. Place slices oil side down on the baking sheet.
10. Top each bread slice with ricotta, then mushrooms. Sprinkle with Gruyere cheese.
11. Bake sandwiches for about 15 minutes, or until toppings are hot and bread is browned on the bottom.
12. Remove sandwiches from the oven, then sprinkle with the remaining 15 g (1 tbsp) chives.
13. Serve immediately and enjoy!

Notes: For a lighter option, you can use whole grain bread instead of rustic bread. Additionally, feel free to experiment with different types of cheese for varied flavor profiles.