For July 4th festivities, there is no need to be boring. To accompany the traditional fare of hamburgers, hot dogs and chicken, why not add a spectacular appetizer like these cremini mushrooms on charred toasts with ricotta. These hors d’oeuvres were made 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. Please find the recipe below:


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

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 rack in center of 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 on toasts, press mushrooms into ricotta, top with pared fresh asparagus
8. Keep warm on the upper-rack or cooler edges of the Asado Cooker

With this delicious appetizer, refresh yourself with one of Chef Collins Ginger Lime Caipirinhas!


Cachaça (distilled spirit from sugar cane) 60ml (2oz)
Fresh Ginger – peeled and sliced ¼” pc
Lime – rinsed and quartered, plus thin wedges for garnish 1pc
Raw or Turbinado Sugar 2tsp

· Add fresh ginger, a quartered lime wedge and sugar in a rock glass
· Using a muddler press down and twist the ginger, and limes to release the juice and the oils from the peel
· Add crushed ice, pour Cachaça over ice and stir, squeeze a lime wedge into glass and serve