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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.
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.
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.
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!
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.
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.
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.
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