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When we were first brainstorming this recipe, we had no idea if mushrooms and peaches would be a match made in heaven or a total flop...luckily for us the two make a great pair! This little appetizer will be the talk of any summer get together, and the people who are brave enough to try this unlikely union will be pleasantly surprised by how well the flavors compliment each other. Mark our words!


  • 2 Kitchen Pride portabella mushrooms, sliced into small cubes

  • 1 medium onion, finely chopped

  • 2 ripe peaches

  • 2 cups ricotta cheese

  • 1/2 cup finely chopped walnuts

  • 1 tbsp olive oil

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 2 tsp lemon juice

  • 1 1/2 tbsp local honey

  • 1/2-cup balsamic vinegar

  • 8 1/2" slices of toasted French bread, sliced diagonally (we purchased the pre-toasted crostini from our local HEB to make this recipe even easier!) 



In a medium bowl, mix together ricotta cheese, walnuts, salt, pepper, lemon juice & honey - set aside.


Chop up your portabella mushrooms and onions into cubes.


  1. Heat up olive oil in a skillet over medium heat. Sauté the onions and mushrooms with balsamic vinegar, salt & pepper. Sauté until onions turn translucent.


Spoon a nice sized heap of ricotta cheese mixture onto slice of bread, next add the balsamic mushroom & onion mixture.


Top off with a sliced fresh peach.


Ready to serve! Enjoy.


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