Savory Mushroom Toast

Ricotta toast topped with our savory cremini mushrooms, walnuts & chili oil. A quick bite or light brunch, these toast are a perfect spur of the moment meal.

Servings: 4

Keywords: Toast, Mushroom Toast, Ricotta Toast, Brunch

  • Prep Time: 5 mins
  • Cook Time: 0 mins
  • Total Time: 5 mins




  • 4 slices Rustic Sourdough Bread, toasted & cut in half
  • 1 Tbsp Olive Oil
  • 4 oz Goat Cheese (Chèvre)
  • ¼ cup Ricotta Chese
  • 1 tsp Lemon Zest
  • Sea Salt
  • Fresh Cracked Pepper
  • ½ cup Savory Mushrooms, sliced in half
  • ¼ cup Walnut halves
  • 1 Tbsp Chives, chopped
  • 1 Tbsp Chili Oil


  1. Place walnut halves in a pan, toast on medium high heat for 5-10 minutes making sure not to burn them. Remove from the pan, loosely chop & allow to cool completely.
  2. Brush toasted sourdough with olive oil.
  3. In a bowl mix together goat cheese, ricotta & lemon zest until smooth. Season with sea & pepper to taste.
  4. Spread goat cheese mixture on oiled, toasted bread. Add mushrooms & chopped walnuts. Sprinkle with chives & chili oil. Serve immediately.


- We use Blank Slate Sichuan Chili Oil

- If you don't have goat cheese you can substitute 1/4c heavy cream blending the mixture in step #3 in a food processor.