Mushroom & Ricotta Bruschetta
By the wlr team
Escape from autumn rain, and lunch like you're in the Med. Garlicky mushrooms and cheese top crunchy bread. Serve with a simple tomato and red onion salad to bring in the sunshine.
This recipe is from our Autumn Slimdown Plan
- Recipe makes: 1 serving
- Prep time:
- Cook time: 5 mins
- Calories: 296
- 30g Button Mushrooms
- 1 Garlic Clove
- 60g Ciabatta or French Bread
- 12g Low Fat Spread
- 60g Ricotta Cheese
- 1 Pinch Chilli Flakes
1. Slice the mushrooms, garlic and slice the baguette into three slices.
2. Fry the mushrooms and garlic in the spread until cooked to your liking.
3. Meanwhile spread the ricotta cheese on the bread, top with cooked mushrooms, a sprig of thyme and sprinkle of chilli flakes.
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