Pirro's Bolognese & Creamy Ricotta Bruschetta

Prep/Cook Time: 10 minutes/15 minutes

Yields: 3 servings

This week we would like to present another wonderful variation on traditional bruschetta! This recipe is a bit heartier than what we shared last week. It combines savory Pirro's Bolognese, rich ricotta cheese, earthy tones from the mushrooms and balanced with the arugula. Serve it as an appetizer or an entree, whichever way it is sure to satisfy!


  • 1 jar of Pirro's Bolognese Sauce
  • 1 loaf of rustic bread
  • 8 oz. fresh ricotta
  • 8 oz. portabella mushrooms
  • 1 cup arugula or greens mix
  • 1 tbsp. olive oil
  • Fresh parmesan to top

Cut 3, 1 inch thick slices of bread

Evenly spread 2-3 oz. of ricotta on each slice

Spoon 3 tbsps. of Pirro's Bolognese onto each slice

Place on cooking tray and bake for 6 minutes

Heat pan and add olive oil

Slice mushrooms and saute until tender and lightly caramelized

Add in 3/4 cup of Pirro's Bolognese into pan and cook with mushrooms for 4 minutes

Remove toasts from the oven and top with approx. 1/3 cup arugula

Add the mushroom mixture on top

Garnish with shaved parmesan to liking


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