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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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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!
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