Introducing the spicy star: salsa macha.
Salsa macha—made from dried chiles, nuts, and oil—is the spicy star of this app. A generous drizzle adds depth and smokiness to the creamy ricotta and roasted veggie spread.
Ingredients
- 1 1/2 lb. oyster mushrooms, separated
- 2 1/2 tbsp. olive oil, divided
- Kosher salt and pepper
- 2 bunches Broccolini, trimmed and cut into large florets
- 1 c. fresh ricotta
- 1 tsp. lemon zest
- Milk, as needed
- 3 tbsp. salsa macha (we used La Comandanta)
Directions
Step 1
Heat oven to 425°F. On large rimmed baking sheet, toss mushrooms with 11/2 tablespoons oil and 1/4 teaspoon each salt and pepper and roast 8 minutes.
Step 2
On second baking sheet, toss Broccolini with remaining tablespoon oil and 1/4 teaspoon each salt and pepper. Toss mushrooms, add Broccolini to oven, and roast both until golden brown and tender, 10 to 12 minutes more.
Step 3
In bowl, mix ricotta and lemon zest, adding milk so mixture is smooth. Spread onto large plate or platter.
Step 4
Arrange Broccolini and mushrooms on top of ricotta, then spoon salsa macha on top.
NUTRITIONAL INFORMATION: About 359 calories, 24 g fat (10 g saturated), 18 g protein, 433 mg sodium, 22 g carb, 9 g fiber