Aperitif toast: 2 fresh and creative recipes to try out straight away
Today, we're moving away from the classic aperitif and opting for fresh, tasty toast. The idea? Good bread, well-chosen ingredients and an eye-catching presentation. Tartines are a simple, quick and infinitely versatile option. Whether you're a daring team or a fan of classic combinations, here are two recipe ideas for tasty, original toast.
Mushroom, ricotta and basil toast
Ingredients
For 4 toast:
4 slices of seed bread
200 g. mushrooms of your choice
1 small onion
1 garlic clove
200 g. ricotta cheese
10 cl. full-fat cream
5 large basil leaves
2 tablespoons olive oil
2 tablespoons chopped hazelnuts
A few small basil leaves for decoration
Salt and pepper
Preparation
Pan-fried mushrooms:
Heat a drizzle of olive oil in a frying pan. Add the finely chopped garlic and onion and sauté for a few minutes over medium heat. Meanwhile, clean and chop the mushrooms. Add them to the pan and cook for around 10 minutes, until they have reduced in size. Season with salt and pepper and set aside.
Slices of bread:
In another frying pan, pour a little olive oil and brown the bread slices on both sides until crisp.Set aside on a wire rack to preserve their texture.
Ricotta cream:
In a bowl, blend the ricotta with the whole cream until smooth and creamy. Season to taste with salt and pepper.
Basil oil:
Finely blend the washed large basil leaves with the olive oil. Strain through a chinois or fine sieve to obtain a slightly green, aromatic oil.
Dressage
Place the mushrooms on the toasted bread slices. Using a piping bag, gently pipe the ricotta cream over the top, forming a long “S” as shown in the photo. Then add a few drops of basil oil for a touch of freshnessthen sprinkle with crushed hazelnuts for a crunchy touch.Finally, garnish with the basil leaves and finish with a twist of the pepper mill.
Radish, cucumber, beet and ricotta toast
Ingredients
For 4 toast:
4 slices of seed bread
4 radishes
1/3 cucumber
1 small cooked beet
200 g. ricotta cheese
100 g. horseradish
1 lemon zest
A few black cumin seeds
Preparation
Slices of bread:
In a frying pan, pour a little olive oil and brown the bread slices on both sides until crisp. Set aside on a wire rack to preserve their texture.
Vegetables:
Wash the radishes and cucumber thoroughly, then slice finely. Cut the beet into small pieces.
Ricotta and beet cream:
Mix the ricotta and horseradish in a bowl. Add the beet pieces and blend until smooth and creamy. Add salt and pepper to taste.
Dressage
Arrange the radish and cucumber slices alternately on the bread slices. Using a piping bag, pipe the beet ricotta mousse in a long “S” shape, as shown in the photo. Finish with a sprinkling of lemon zest and black cumin seeds.
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