Ingredients for 4 servings:
250 g of mushrooms
4 slices of wholemeal bread in a box
100 g of Ricotta of Bufala Campana PDO
Olive oil flavored with truffle q.b.
Evo oil
salt and pepper q.b.

Clean the mushrooms by removing the stem, wash under running water and cut into small pieces. Put the cleaned mushrooms in a pan with a little EVO oil and sauté for about ten minutes without letting them dry too much. Put the Ricotta of Bufala Campana PDO in a bowl, add a pinch
of pepper, two teaspoons of the liquid released from the mushrooms, and mix. With a hot plate, toast the slices of bread on both sides, spread a layer of ricotta and add the mushrooms.
Sprinkle with some chopped parsley and add a few drops of truffle oil. Transfer your bruschetta on a tray and enjoy all the flavor of autumn… Bon Appetit