Mushroom and Ricotta Bruschetta Recipe

Preheat oven to 425 degrees F (220 degrees C).

Mix ricotta egg lemon zest 1/2 teaspoon salt black pepper and red pepper flakes in a bowl until smooth.

Place toasted bread slices on a baking sheet. Sprinkle with 1 tablespoon olive oil and evenly divide ricotta mixture atop 4 bread slices.

Bake in the preheated oven until cheese is browned about 12 minutes.

Heat butter and 1 tablespoon olive oil in a large skillet over medium-high heat; cook and stir mushrooms in mixture until browned 5 to 6 minutes. Add green onions; cook and stir until softened 2 to 3 minutes. Stir marsala wine into mixture and cook until reduced by half about 1 minute.

Reduce heat to medium-low. Add chicken stock and lemon juice to skillet; cook until liquid has evaporated. Reduce heat to low. Stir in parsley and butter. Season with salt and black pepper to taste.

Spoon mushroom mixture equally atop 4 slices of ricotta-topped bread slices.