Simple, quick and light vegetarian toasts made with ricotta, mushrooms and arugula. Perfect as a lunch or dinner saver, they can be prepared in advance and stored in the refrigerator in an airtight container.
Cook the mushrooms with a little water, chopped parsley and a pinch of salt until tender.
Wash the arugula and parsley.
Chop the parsley and add it to the ricotta, add pepper to taste and loosen the mixture with a teaspoon until you get a soft cream.
Toast the rye bread slices.
Spread the ricotta cream on the bread slices.
Assemble the toasts: on one slice spread the cooked mushrooms, on the other slice place the arugula, then join the two slices and serve.
Pan
Knife
Bowl
Toaster or pan for toasting the bread
Store in the refrigerator in an airtight container until the next day
Variations: replace the rye bread with your preferred bread; use goat or sheep ricotta; replace frozen mushrooms with mushrooms in oil or fresh mushrooms.
Italia
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