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Whipped Ricotta Tartines with Mushrooms and Leeks

These scrumptious and versatile tartines make an excellent snack, lunch, or breakfast. Protein- and calcium-rich, creamy ricotta is whipped up with honey and flavored with parsley and red pepper flakes.
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Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 cup ricotta
  • 1 tablespoon + 1 tsp honey divided
  • 1 tablespoon chopped parsley
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon dried red pepper flakes optional
  • 2 tablespoons olive oil divided
  • 4 ounces white button mushrooms cleaned and quartered
  • 1 teaspoon low-sodium soy sauce
  • 1 small leek (about 4 oz) cut into ¼ inch round slices
  • 6 slices of sourdough baguette

Method
 

  1. In small bowl, combine ricotta, 1 Tbsp honey, parsley, lemon zest and juice, and red pepper flakes (if using). Whip ricotta by hand using whisk or with electric mixer for about 2 minutes, until ricotta is light and creamy. Set aside.
  2. In skillet, heat 1 Tbsp olive oil on medium-high heat. Add mushrooms and cook until brown on all sides, stirring only very occasionally. Add soy sauce to deglaze pan; tip mushrooms onto plate and set aside.
  3. In the same skillet, heat remaining 1 Tbsp olive oil on medium heat. Add leek slices and cook carefully for 1 to 2 minutes each side, turning with palette knife or cake spatula, until tender and browned. Remove from heat.
  4. Spread ricotta onto baguette slices and top with mushrooms and 2 or 3 leek slices. Drizzle tartines with remaining 1 tsp honey and serve.

Notes

Each serving contains: 218 calories; 9 g protein; 9 g total fat (3 g sat. fat); 27 g total carbohydrates (6 g sugars, 1 g fiber); 294 mg sodium