This Fourth of July, elevate your celebration beyond the usual! While hamburgers, hot dogs, and chicken are always a hit, surprise your guests with a spectacular appetizer like cremini mushrooms on charred toasts with ricotta. These delicious hors d'oeuvres were crafted by award-winning chef Jonathan Collins on the Coyote Asado Cooker.

​

We are sharing to encourage all Independence Day revelers to try a new culinary dish this July 4th or at any other grilling event during the summer. 

​

Grilled Cremini on Charred Toasts with Ricotta

​

Ingredients

• Cremini Mushrooms – brushed clean, stemmed 1lb 450g

• Fresh Asparagus – pared into long thin slices 8pc

• Fresh Thyme – rinsed and leaves stripped 1tbsp

• Lemon – zested and juiced 1pc

• Ricotta Cheese 2cups

• French Baguette or Country Bread – sliced on 45° angle in 1” thick slices 1pc

• Extra Virgin Olive Oil – plus more for brushing 3tbsp

• Flaked Sea Salt to taste

• Fresh Ground Black Pepper to taste

​

Directions

1. Combine mushrooms, olive oil, thyme, lemon zest and juice in a medium mixing bowl, cover

2. Marinate for 2 hours at room temperature

3. Position the rack in the center of the Asado Cooker, preheat to 350°F (176°C)

4. Arrange mushrooms on the grill, top-side down, season with salt and pepper

5. Grill until nicely charred, turn, brushing with marinade occasionally

6. Brush bread with olive oil, arrange on the grill, season with salt and pepper, grill until nicely charred, turn

7. Spread a thick layer of ricotta onto toasts, press mushrooms into ricotta, top with pared fresh asparagus

8. Keep warm on the upper-rack or cooler edges of the Asado Cooker

 

Pair this delicious appetizer with one of Chef Collins Ginger Lime Caipirinhas!

​

Cheers!