Grilled Ontario Mushrooms on Charred Baguette with Ricotta and Asparagus

This recipe for Grilled Ontario Mushrooms on Charred Baguette with Ricotta and Asparagus from Chef Jonathan Collins is something you NEED to add to the menu this weekend. It’s such a great way to enjoy fresh, local, produce when in season. Make this as a tasty starter for family and friends, or even just as a snack for yourself.

You can make this version of the recipe with Ontario asparagus when it’s in season the months of May and June. But you are always able to make this recipe with Ontario mushrooms, as they are available all year round!

Grilled Ontario Mushrooms on Charred Baguette with Ricotta and Asparagus

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Ingredients

• 2 cups (1 lb.) Ontario Cremini Mushrooms – brushed clean, stemmed
• 3 tbsp Extra Virgin Olive Oil – plus more for brushing
• 1 Tbsp (15 mL) Fresh Thyme – rinsed and leaves stripped
• 1 Lemon – zested and juiced
• Flaked Sea Salt, to taste
• Fresh Ground Black Pepper, to taste
• 1 cup (1/2 lb.) Ricotta Cheese
• 1 French Baguette or Country Bread – sliced on 45° angle in 1” thick slices
• 8 pcs Fresh Ontario Asparagus – pared into long thin slices

Instructions

1. Combine Ontario mushrooms, olive oil, thyme, lemon zest and juice in a medium mixing bowl, cover
2. Marinate for 2 hours at room temperature
3. Position rack in center of barbecue, preheat gas or charcoal barbecue to 350°F (176°C), gas mark 4
4. Arrange mushrooms on the grill, top-side down, season with salt and pepper
5. Grill until nicely charred, turn, brushing with marinade occasionally
6. Brush bread with olive oil, arrange on the grill, season with salt and pepper, grill until nicely charred (approx. 3-5 mins), turn and repeat steps for other side
7. Spread a thick layer of ricotta on toasts, press mushrooms into ricotta, top with pared fresh asparagus
8. Keep warm on the upper-rack or cooler edges of the barbecue

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Recipe developed by Chef Jonathan Collins of The Kitchen Life for Produce Made Simple.

A passionate chef and father who loves to share his experiences in cuisine and life, Chef Jonathan Collins has cooked for presidents, prime ministers, billionaires, celebrities and even royalty! A graduate of Le Cordon Bleu, Jonathan has developed a signature style by blending North American, European and Asian influences with a French foundation and distinct Canadian identity, emphasizing fresh, local, seasonal ingredients. Learn more about him at collinscuisine.com or watch his Produce Made Simple cooking shows on our YouTube!

Original article: Grilled Ontario Mushrooms on Charred Baguette with Ricotta and Asparagus

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