Toast with ricotta cheese and microgreens
Mushrooms:
150 g oyster mushrooms (finely chopped)
Vegetables:
1 tbsp. chives (chopped)
1 shallot (finely chopped)
15-20 cherry tomatoes
3/4 cup microgreens
Liquids:
2 tbsp. lemon juice
4.5 tbsp. olive oil (extra virgin)
Additionally:
150 g of ricotta cheese
10 baguettes (fried)
0.5 tbsp. sea salt
0.5 tbsp. pepper
In a bowl, combine chives, ricotta cheese, a pinch of salt, and ¼ tsp. black pepper. Stir and refrigerate while you prepare the remaining ingredients.
Heat 2 ½ tbsp olive oil in a pan, fry the shallots for about 2 minutes, stirring constantly.
Add oyster mushrooms and cook for 2 minutes, stirring frequently, until oyster mushrooms turn dark and shrink.
Add the tomatoes and cook for another 3 minutes, stirring constantly, until the mushrooms are soft and the tomatoes burst. If the tomatoes are large, you can pierce them with a sharp object.
Remove from the stove and stir in 1 tsp salt and ¼ tsp pepper.
In a bowl, mix the microgreens with lemon juice, olive oil, and a little salt.
Spread ricotta cheese on the baguette, top with oyster mushroom mixture and microgreens.