This simple dish can be enjoyed for an indulgent breakfast or lunch. Healthy and satisfying with the creamy, herbed ricotta, layered with the morish mushrooms, topped with the crispy kale. Every bite is full of flavour and texture.
Instructions
- To make the whipped ricotta; in a bowl combine all the whipped ricotta ingredients. Use a whisk or beaters to whisk together into a smooth consistency (2 to 3 minutes).
- Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
- Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
- Prepare the charcoal barbecue for direct cooking over medium-high heat (210°C-250°C).
- Prepare your barbecue for direct cooking over medium-high heat (210°C-250°C). If you are using a Weber Pulse™, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 260°C.
- Prepare your barbecue for direct cooking over medium-high heat. If you are using a Weber SmokeFire™, set the temperature to 270°C and preheat.
- Using a basting brush, brush the bread with 2 tablespoons of olive oil. Combine the garlic cloves and butter in a small dish. Trim the stems of the mushrooms so the caps sit flat when placed cup side down. Lightly coat the mushrooms and kale with olive oil and season all over with salt and pepper.
- Brush the cooking grills clean with a wire brush. Place the mushrooms onto the cooking grill, cup side down. Grill the mushrooms over direct medium-high heat, with the lid closed, for 3 minutes, or until deeply caramelised. Flip the mushrooms and place a teaspoonful of the garlic butter in each cap. Continue to cook the mushrooms for a further 3 minutes or until cooked to your liking. While the mushrooms are cooking, grill the kale for 4 minutes, flipping once, halfway through, until light and crispy. Remove the mushroom and kale from the cooking grill. Grill the slices of sourdough for 1 to 2 minutes per side, or until nice grill marks appear.
- Brush the cooking grills clean with a wire brush. Place the mushrooms onto the cooking grill, cup side down. Grill the mushrooms over direct medium-high heat, with the lid closed, for 3 minutes, or until deeply caramelised. Flip the mushrooms and place a teaspoonful of the butter in each cap. Continue to cook the mushrooms for a further 3 minutes or until cooked to your liking. While the mushrooms are cooking, grill the kale for 4 minutes, flipping once, halfway through, until light and crispy. Remove the mushroom and kale from the cooking grill. Grill the slices of sourdough for 1 to 2 minutes per side, or until nice grill marks appear.
- Brush the cooking grills clean with a wire brush. Place the mushrooms onto the cooking grill, cup side down. Grill the mushrooms over direct medium-high heat (over the fire), with the lid closed, for 3 minutes, or until deeply caramelised. Flip the mushrooms and place a teaspoonful of the butter in each cap. Continue to cook the mushrooms for a further 3 minutes or until cooked to your liking. While the mushrooms are cooking, grill the kale for 4 minutes, flipping once, halfway through, until light and crispy. Remove the mushroom and kale from the cooking grill. Grill the slices of sourdough for 1 to 2 minutes per side, or until nice grill marks appear.
- Once your barbecue has preheated, brush the cooking grills clean with a wire brush. If you are using a Weber Pulse: turn the control knob(s) to one notch greater than medium (240°C-260°C). Place the mushrooms onto the cooking grill, cup side down. Grill the mushrooms over direct medium-high heat, with the lid closed, for 3 minutes, or until deeply caramelised. Flip the mushrooms and place a teaspoonful of the butter in each cap. Continue to cook the mushrooms for a further 3 minutes or until cooked to your liking. While the mushrooms are cooking, grill the kale for 4 minutes, flipping once, halfway through, until light and crispy. Remove the mushroom and kale from the cooking grill. Grill the slices of sourdough for 1 to 2 minutes per side, or until nice grill marks appear.
- Once your barbecue has preheated to the set temperature (SmokeFire: 270°C), brush the cooking grills clean with a wire brush. Place the mushrooms onto the cooking grill, cup side down. Grill the mushrooms over direct medium-high heat, with the lid closed, for 3 minutes, or until deeply caramelised. Flip the mushrooms and place a teaspoonful of the butter in each cap. Continue to cook the mushrooms for a further 3 minutes or until cooked to your liking. While the mushrooms are cooking, grill the kale for 4 minutes, flipping once, halfway through, until light and crispy. Remove the mushroom and kale from the cooking grill. Grill the slices of sourdough for 1 to 2 minutes per side, or until nice grill marks appear.
- Slice the mushrooms. Assemble the grilled sourdough with a large spoonful of the whipped ricotta spread over the toast. Lay the sliced mushrooms on top of the ricotta and finish with the crispy kale.
Whipped Ricotta
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