toasted bread topped with mascarpone cheese, pan-roasted mushrooms & shallots, and butter beans, flavored with lemon, balsamic, crushed red pepper, and herbs
yield: 8 pieces of toast
8 slices sourdough (or other fresh, crusty) bread, ¾” thick
¼ cup olive oil, plus more as needed
1 lb mixed mushrooms, trimmed
1 shallot, thinly sliced
1 (15 oz) can butter beans, rinsed + drained
¼ cup balsamic vinegar
1 lemon, half zested* + juiced
¼ tsp crushed red pepper
1 tbsp chopped fresh dill
1 tbsp minced fresh chives
1 (8 oz) tub mascarpone cheese
freshly cracked black pepper
flaky sea salt (optional)
Heat a 12” skillet over medium-high heat. Add a drizzle of olive oil. Work in batches to toast the bread, 1-2 minutes per side until golden and crisp. Transfer the toast to a serving plate.
Add the ¼ cup of olive oil to the skillet. Once hot, add the mushrooms. Cook for about 4 minutes until browned and tender. Add the sliced shallot and a pinch of salt. Continue to cook for 3-4 more minutes until caramelized.
Stir in the butter beans and balsamic vinegar. Simmer for about 5 minutes on low heat to reduce the vinegar.
Lastly, stir in the lemon zest, lemon juice, crushed red pepper, dill, and chives. Season with salt to taste.
Spread the mascarpone cheese onto the toast. Mound the mushroom mixture on top. Garnish with freshly cracked black pepper, flaky sea salt, any extra fresh herbs, and a drizzle of olive oil.