
Â
Two years ago I ordered avocado toast for the first time at Le Pain Quotidien in LA. Admittedly, I did not pay attention to the price when I ordered and I enjoyed it thoroughly.  But when the bill came and I realized I had paid a whopping $11.95 for the privilege of a piece of bread shmeared with avocado and salt, I absolutely choked. And yet, I was hooked. As soon as I got home, I looked up the recipe for LPQ's citrus cumin salt (lemon zest, salt and, you got it, cumin) made a big batch and proceeded to make avocado toast every other day for a month.Â
 Â
After a month, even glorious avocado toast gets tired. However, the toast craze was just beginning for me. I've since topped a slice of crusty sourdough with all manner of veg, from oven roasted tomatoes to sautéed kale to mushrooms. Combine with a salad or a cup of soup and you have a meal.Â
Â
The basic formula is a good piece of crusty bread (toasted), a layer of soft spreadable cheese, vegetables, chopped herbs, a sprinkle of salt, and sometimes a little lemon zest. This week I had a pile of mushrooms to get through, and not surprisingly, they landed on toast. What makes this recipe extra special is the homemade whipped feta. Tangy, crusty, earthy, yum.
Â
Mushroom Toast - one
1 slice of crusty bread - sourdough, country boule, or rye
olive oil
handful of mushrooms, sliced
juice from 1/2 lemon
a thick shmear of whipped feta
a few leaves of basil - slivered
lemon zest
salt and pepper
Â
Whipped Feta - makes 1/2 cup, enough for several servings
2 oz good feta
6 oz ricotta
3 tbsp olive oil
juice from 1/2 lemon/1 tbsp fresh lemon
Â
1. Make the whipped feta. Put feta and ricotta in the bowl of a small food processor or blender and pulse until cheeses are blended. Add 3 tbsp of olive oil and lemon juice and process until whipped.
Â
2. Heat sauté pan over medium heat and add olive oil. When it shimmers add mushrooms and a big pinch of salt. Sauté for approximately 3 minutes turning once. Add lemon juice. Once mushrooms have absorbed the lemon juice take pan off the heat. Toast bread.Â
Â
3. Spread the toast with whipped feta, top with mushrooms, sprinkle with salt and pepper to taste, then basil, then lemon zest. Serve immediately.
Â
Â