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Whipped Ricotta Tartines with Mushrooms and Leeks

Serves 6


    These scrumptious and versatile tartines make an excellent snack, lunch, or breakfast. Protein- and calcium-rich, creamy ricotta is first whipped up with honey and flavoured with parsley and red pepper flakes. Then it’s slathered on slices of sourdough baguette and topped with sautéed mushrooms and leeks. All that deliciousness comes with fewer calories and lower levels of salt and fat than many other cheeses.


    Fridge friendly

    You can refrigerate the individual components of this dish (flavoured ricotta, cooked mushrooms, cooked leeks) until you’re ready to assemble or to save for the next day. Serve cold or reheat mushrooms by adding a little water or chicken stock while you heat gently in a skillet. Do the same with the leeks.


    Whipped Ricotta Tartines with Mushrooms and Leeks


      • 1 cup (250 mL) ricotta
      • 1 Tbsp + 1 tsp (15 mL + 5 mL) honey, divided
      • 1 Tbsp (15 mL) chopped parsley
      • Zest of one lemon
      • 1 Tbsp (15 mL) fresh lemon juice
      • 1/4 tsp (1 mL) dried red pepper flakes (optional)
      • 2 Tbsp (30 mL) extra-virgin olive oil, divided
      • 4 oz (113 g) white button mushrooms, cleaned and quartered
      • 1 tsp (5 mL) low-sodium soy sauce
      • 1 small leek, about 4 oz (113 g), cut into 1/4 in (0.6 cm) round slices
      • 6 slices of sourdough baguette


      Per serving:

      • calories218
      • protein9 g
      • total fat9 g
        • sat. fat3 g
      • total carbohydrates27 g
        • sugars6 g
        • fibre1 g
      • sodium294 mg



      In small bowl, combine ricotta, 1 Tbsp (15 mL) honey, parsley, lemon zest and juice, and red pepper flakes (if using). Whip ricotta by hand using whisk or with electric mixer for about 2 minutes, until ricotta is light and creamy. Set aside.


      In skillet, heat 1 Tbsp (15 mL) olive oil on medium-high heat. Add mushrooms and cook until brown on all sides, stirring only very occasionally. Add soy sauce to deglaze pan; tip mushrooms onto plate and set aside.


      In the same skillet, heat remaining 1 Tbsp (15 mL) olive oil on medium heat. Add leek slices and cook carefully for 1 to 2 minutes each side, turning with palette knife or cake spatula, until tender and browned. Remove from heat.


      Spread ricotta onto baguette slices and top with mushrooms and 2 or 3 leek slices. Drizzle tartines with remaining 1 tsp (5 mL) honey and serve.



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      Going Pro

      Going Pro

      You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.