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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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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!

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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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