Lemon and Ricotta Pesto Tartines with Sautéed Mushrooms & Walnuts

One of the things I love to eat in the spring/summertime are spring tartines. I’m a sucker for a well-toasted slice of baguette topped with delicious seasonal toppings. These tartines are more suited to the chillier weather we are experiencing this time of year. A pesto is made with lemon zest, walnuts, garlic, and parsley, which is then added to some creamy ricotta. Toast some bread under the broiler, top it with the ricotta mixture, sautéed mushrooms, and grated Parmesan cheese, stick it back under the broiler until the cheese melts and you have a quite a satisfying meal. A note on La Tartine Gourmande: Béatrice Peltre is the author of this book as well as the blog of the same name. I have followed her blog for a few years, and I still think she has some of the most beautiful food photographs I have ever seen.

adapted from: La Tartine Gourmande
makes: 4 tartines

For the walnut, lemon, and ricotta pesto:
1 garlic clove, peeled & crushed
2 tablespoons walnuts
½ cup (packed) Italian parsley
finely grated zest of ½ an organic lemon
pinch of sea salt
2 tablespoons olive oil
4 tablespoons fresh whole milk ricotta cheese

For the mushrooms:
1 tablespoon olive oil
1 cup thinly sliced mushrooms, crimini or baby bellas
sea salt & pepper

4 slices of country bread, or approximately 10 slices of baguette
dash of freshly grated nutmeg
freshly grated Parmesan cheese

To make the pesto: In the bowl of a food processor, combine the garlic, walnuts, parsley, lemon zest, and sea salt and pulse to finely chop. Add the oil and continue pulse until you achieve a paste consistency. Transfer the paste to a bowl and stir in the ricotta; set aside.

To make the mushrooms: In a skillet, heat the oil over medium heat. Add the mushrooms, season with salt, and sauté until the mushrooms release their juices and are nicely browned. Remove from the heat and season with pepper.

Finishing up: Preheat the broiler. Toast the bread. Spread the toasted bread with pesto-ricotta mixture. Top with the mushrooms, nutmeg, and freshly grated cheese. Place the tartines under the broiler until the cheese melts. Serve immediately as an appetizer, or as a vegetarian dinner with your favorite soup.

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