These roasted mushroom and ricotta canapés feel fancy but come together with very little effort. Earthy mushrooms, creamy ricotta, and crisp baguette slices make them perfect for gatherings or a cozy night snack. They’re warm, savory, and always disappear fast.
Ingredients
- 1 baguette, sliced into 1/2-inch rounds
- 2 cups cremini mushrooms, finely chopped
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup whole milk ricotta
- 1 tbsp lemon zest
- 1 tbsp fresh thyme leaves
- Extra olive oil, for drizzling
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Toss mushrooms with olive oil, garlic, salt, and black pepper. Spread evenly on the baking sheet.
- Roast mushrooms for 18-20 minutes, stirring once, until browned and fragrant.
- While mushrooms roast, arrange baguette slices on a second baking sheet and toast for 6-8 minutes until lightly crisp.
- Stir lemon zest and thyme into the ricotta until smooth.
- Spread ricotta on each toasted baguette slice and top with warm roasted mushrooms.
- Finish with a light drizzle of olive oil and serve warm.
Tip
For extra depth, let the mushrooms roast until deeply golden, this brings out their natural umami flavor.
These canapés are easy to prep and even easier to love, so make a batch and share them while they’re warm.
Print
Roasted Mushroom & Ricotta Canapés
- Total Time: 38 minutes
- Yield: 20 canapés 1x
Description
Creamy ricotta topped with roasted mushrooms on crisp baguette slices makes an easy, elegant appetizer.
Ingredients
1 baguette, sliced into 1/2-inch rounds
2 cups cremini mushrooms, finely chopped
2 tbsp olive oil
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/2 cup whole milk ricotta
1 tbsp lemon zest
1 tbsp fresh thyme leaves
Extra olive oil, for drizzling
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Toss mushrooms with olive oil, garlic, salt, and black pepper. Spread evenly on the baking sheet.
3. Roast mushrooms for 18-20 minutes, stirring once, until browned and fragrant.
4. Arrange baguette slices on a second baking sheet and toast for 6-8 minutes until lightly crisp.
5. Stir lemon zest and thyme into the ricotta until smooth.
6. Spread ricotta on each toasted baguette slice and top with warm roasted mushrooms.
7. Finish with a light drizzle of olive oil and serve warm.
Notes
Roast mushrooms until deeply golden for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American