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 mix it with the ricotta, add pepper to taste and soften the mixture with a teaspoon until obtaining a soft cream.
Toast the slices of rye bread.
Spread the ricotta cream on the slices of bread.
Assemble the toast: on one slice distribute 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 bread
Store in the refrigerator in an airtight container until the next day
Variants: replace rye bread with your preferred bread; use goat or sheep ricotta; substitute frozen mushrooms with pickled mushrooms or fresh mushrooms.
Italy
