BRIOCHE TOASTS WITH MUSHROOM CONSERVA AND RICOTTA

SERVES: 8

TOTAL TIME: 1 hour

WHY THIS RECIPE WORKS A conserva is a type of preserve that can be made with vegetables or fruits, which is a versatile pantry product to keep on hand for holiday seasons or entertaining.The mushrooms are first cooked to drive off nearly all their moisture, leaving behind perfect, umami-packed mushrooms.The bright, tangy mixture of oil, vinegar, and herbs is stirred in, and the mixture is processed until roughly chopped.Letting the mixture infuse for at least 30 minutes before serving is integral to developing flavor.Creamy, rich ricotta is spread over toasted brioche slices and topped with a generous portion of the mushrooms to serve this delicious condiment.Any rustic bread will work, but brioche is preferred.

INGREDIENTS:

MUSHROOM CONSERVA

• • 6 tablespoons extra-virgin olive oil
  • 1 pound cremini mushrooms, halved
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup white wine vinegar
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme

TOASTS:

• • 8 (½-inch-thick) slices brioche bread
  • 1 garlic clove, peeled and halved
  • Extra-virgin olive oil
  • ½ pound (1 cup) whole-milk ricotta
  • Flake sea salt
  • 1 tablespoon minced fresh chives

INSTRUCTIONS:

1. 1. For the mushroom conserva, heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, salt, and pepper, cover, and cook until mushrooms have released their liquid, about 5 minutes. Uncover, increase heat to high, and cook, stirring occasionally, until mushrooms begin to brown, about 8 minutes.
   2. Stir in remaining ¼ cup oil, vinegar, rosemary, and thyme and bring to a brief simmer. Remove from heat and let cool slightly, about 5 minutes.
   3. Transfer mushroom mixture to food processor and pulse until coarsely chopped, about 5 pulses. Transfer conserva to bowl and set aside to cool to room temperature, about 30 minutes. (Conserva can be refrigerated for up to 2 weeks.)
   4. For the toasts, adjust oven rack to middle position and heat oven to 400 degrees. Place bread slices in a single layer on rimmed baking sheet. Bake until dry and crisp, about 10 minutes, flipping slices halfway through baking.
   5. While still warm, rub 1 side of each slice with garlic and drizzle with oil. Spread 2 tablespoons ricotta evenly over each slice of bread, followed by 2 tablespoons conserva.
   6. Drizzle toasts with extra oil, season with salt, and sprinkle with chives. Cut slices in half on diagonal. Serve.