Ingredients
Scale
- Olive Oil
- Sourdough Vienna thickly sliced
- 400grams button mushrooms sliced
- 2 cloves garlic minced
- ½ cup of Ricotta cheese
- ½ cup cream cheese
- 1 tablespoon chives chopped
- 1 tablespoon parsley chopped
- 1 teaspoon Thyme chopped
- ¼ cup lemon juice
- Salt and Pepper
- Optional toppings:
- Balsamic glaze
- Chilli flakes
- Fresh herbs
Instructions
- Place mushrooms, drizzle of olive oil and garlic in a bowl. Season with salt and pepper and stir to coat mushrooms.
- Place mushrooms in the air fryer and cook for 8mins at 200degrees
- Lightly drizzle sourdough slices with olive oil and place in air fryer. Cook for 3 mins at 200degrees.
- While the mushrooms and toast are cooking make the herby cream cheese and ricotta mix.
- Place ricotta, cream cheese and herbs in a bowl. Stir to combine well.
- Add lemon juice and mix well.
- Spoon herby cheese mixture onto toast slices
- Top with mushrooms and optional toppings.
- Enjoy!
- Prep Time: 5
- Cook Time: 15
- Category: Snack
- Method: Air Fryer
