RECIPE BROUGHT TO YOU BY EKONE
Marinara Mussel Toast
With Ekone mussels in marinara with capers, toast becomes a vessel for bold flavors and rich pacific northwest seafood.Top your favorite crusty bread with these saucy mussels for a brunch-worthy upgrade, or serve mini versions as a bruschetta-like appetizer if you want to share the marinara mussel magic with your friends.
Ingredients
- 1-2 slices sourdough bread, toasted 1/4 cup ricotta, extra liquid drained
- 2 tablespoons marinara sauce
- 1 tablespoon olives, black preferred
- 3 sun-dried tomatoes, roughly chopped
- 1 can Ekone mussels in marinara with capers
- Fresh dill and basil, for garnish
Instructions
- Spread a thick layer of ricotta cheese over the entire face of the toast. Working outward from the center of the toast, dollop on the marinara and spread over the ricotta, leaving 1/4 inch of the ricotta uncovered around the toast’s crust.
- Arrange the olives, sun-dried tomatoes, and Ekone mussels in marinara with capers over the sauce. Garnish with fresh dill and torn basil, and serve!
Notes
RECIPE BROUGHT TO YOU BY EKONE