12.14.2016

Ricotta, Kale and Mushroom Toast







This morning I woke up and wanted pancakes SO bad!!! Huge, fluffy, and hot pancakes with slightly crispy edges......smothered in gooey maple syrup....with a ton of smokey & crisp bacon on the side. I almost made it happen....until I remembered something. I'm paying a personal trainer to get me into my "goal" dress by March so instead of eating my weight in flapjacks....I'm adulting today.


Being an adult is hard.

That said, I decided to go in a completely different direction and glam up something simple. I figured if I ate with my eyes first.....I wouldn't mind the lack of syrup.

I didn't mind one bit.

You won't either.

Ricotta, Kale, and Mushroom Toast
(adapted from recipe on Bon Appetit, by Dawn Perry)

Ingredients

-Wild Mushrooms
-Shallots
-Garlic
-Olive Oil and/or Butter
-Kale
-Fresh Ricotta (recipe here)
-Crushed Red Chili Pepper
-Sea Salt & Black Pepper
-Thick Cut Bread (your choice)


Directions


1. Cook wild mushrooms and sliced garlic in olive oil and butter, stirring occasionally, until browned and crisp.
2. Add torn kale leaves and cook, tossing, until kale is wilted; season lightly with sea salt, and black pepper.
3. Season ricotta with salt and pepper and spread onto toasted bread; spoon mushroom-kale mixture on top.
4. Sprinkle with red pepper flakes for heat.



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