My toast addiction is well known, and part of the beauty of this wondrous dish are the infinite variations it allows. I am back on the Farm Fresh To You train and had some maitake mushrooms and green chard I needed to use. I've also been craving a ricotta toast dish I've had a few times now at Scopa Italian Roots in Venice (if you are in the area, please go immediately and order this). The combination worked out really well and was very easy. If you're entertaining, it would make a great topping on sliced toasted baguette.
Sliced French or Italian bread lightly toasted
1 cup ricotta, seasoned with salt and pepper
3 tbsp olive oil separated
2 cloves garlic, thinly sliced
1 cup mushrooms, chopped
1 bunch chard, ribs removed and leaves cut in 1 inch pieces
Red pepper flakes to taste
Maldon sea salt
Heat 2 tbsp olive oil over medium heat. Add garlic and mushrooms and cook for about 5 minutes. Add chard and salt and pepper and red pepper flakes. Cook until chard is wilted - about another 5 minutes. (If you haven't already, now is a good time to throw bread in the toaster.) While chard cooks drizzle remaining 1 tbsp over ricotta and season with salt and pepper. Mix well. Spoon ricotta mixture over toast and top with mushroom and chard combination. Sprinkle with sea salt flakes.