Ricotta & Mushroom Baguettes with Fried Rosemary & Pistachios

Ricotta & Mushroom Baguettes

with Fried Rosemary & Pistachios

20 MIN
$12.99 Serves 4-6
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From the Test Kitchen

These crunchy baguettes are layered with delicious, savory toppings of creamy ricotta, balsamic-glazed mushrooms and capers, fried rosemary, and roasted pistachios.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    290 Cals (est.)
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fresh
ingredients
Ricotta & Mushroom Baguettes with Fried Rosemary & Pistachios
Title
  • 2 Small Baguettes
  • 4 oz Mushrooms
  • 2 cloves Garlic
  • 1 bunch Rosemary
  • 2 Tbsps Balsamic Vinegar
  • 1 cup Part-Skim Ricotta Cheese
  • 1 Tbsp Capers
  • 2 Tbsps Roasted Pistachios
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Pick the rosemary leaves off the stems. Cut the mushrooms into bite sized pieces. Peel and roughly chop 2 cloves of garlic. Halve the baguettes lengthwise. Roughly chop the pistachios. In a bowl, combine the ricotta and a drizzle of olive oil; season with salt and pepper.

Fry the rosemary
2 Fry the rosemary

In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a rosemary leaf sizzles immediately when added, add the rosemary leaves in an even layer. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned and crispy. Leaving the rosemary oil in the pan, transfer to a paper towel-lined plate; immediately season with salt.

Cook the mushrooms
3 Cook the mushrooms

To the pan of rosemary oil, add the mushroom pieces in an even layer. Cook on medium-high, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic, vinegar (carefully, as the liquid may splatter), and capers. Cook, stirring frequently, 1 to 2 minutes, or until softened and combined. Turn off the heat. Taste, then season with salt and pepper if desired.

Toast the baguettes & serve your dish
4 Toast the baguettes & serve your dish

Meanwhile, place the halved baguettes on a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 4 to 5 minutes, or until lightly browned and slightly crispy. Remove from the oven. Evenly top the toasted baguettes with the seasoned ricotta, cooked mushrooms, fried rosemary, and chopped pistachios. Enjoy!

Tips from Home Chefs

Ricotta & Mushroom Baguettes

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Pick the rosemary leaves off the stems. Cut the mushrooms into bite sized pieces. Peel and roughly chop 2 cloves of garlic. Halve the baguettes lengthwise. Roughly chop the pistachios. In a bowl, combine the ricotta and a drizzle of olive oil; season with salt and pepper.

2 Fry the rosemary

In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a rosemary leaf sizzles immediately when added, add the rosemary leaves in an even layer. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned and crispy. Leaving the rosemary oil in the pan, transfer to a paper towel-lined plate; immediately season with salt.

Fry the rosemary
Cook the mushrooms
3 Cook the mushrooms

To the pan of rosemary oil, add the mushroom pieces in an even layer. Cook on medium-high, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic, vinegar (carefully, as the liquid may splatter), and capers. Cook, stirring frequently, 1 to 2 minutes, or until softened and combined. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Toast the baguettes & serve your dish

Meanwhile, place the halved baguettes on a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 4 to 5 minutes, or until lightly browned and slightly crispy. Remove from the oven. Evenly top the toasted baguettes with the seasoned ricotta, cooked mushrooms, fried rosemary, and chopped pistachios. Enjoy!

Toast the baguettes & serve your dish
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