MUSKEGON, Mich. — Jelly? Butter? Are you bored of the everyday toast toppings? Well, you're in luck! 

We stopped by the Muskegon Farmers Market to meet registered dietitian Grace Derocha, who came up with a new twist on traditional toast.

Ricotta, Kale and Mushroom Toast


  • 1 cup of sliced mushrooms of choice, may choose a variety
  • 1-3 cloves of garlic, minced
  • 2-3 cups kale leaves, torn into pieces
  • ¼ – ½ tsp. of crushed red pepper flakes (optional)
  • 1-3 Tbsp. white wine vinegar
  • Salt and pepper to taste
  • 1 cup low-fat ricotta
  • ½ cup feta cheese, crumbled
  • Whole grain bread, sliced and toasted


  • Cook mushrooms and garlic in olive oil, stirring occasionally, until browned.
  • Add torn kale leaves and if desired, red pepper flakes and cook, tossing, until kale is wilted.
  • Season with white wine vinegar, salt, and pepper to taste.
  • Mix ricotta and feta and season with salt and pepper and spread onto toast; spoon mushroom-kale mixture on top.
  • Serve and enjoy!


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