Mushroom and Ricotta Bruschetta

Ingredients

• 8 slices Crusty Bread (Sourdough or Ciabatta)
• 4 tablespoons Olive Oil
• 1 lb Mixed Mushrooms (cremini, shiitake, oyster)
• 2 cloves Garlic
• 1 cup Fresh Ricotta Cheese
• 1 tablespoon Fresh Thyme
• 1 tablespoon Fresh Parsley
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Brush both sides of the 8 slices of Crusty Bread with 2 tablespoons of the 4 tablespoons of Olive Oil. Place the bread on a baking sheet and bake for 8-10 minutes, or until the bread is golden brown and crispy.
3. 3While the bread is toasting, heat the remaining 2 tablespoons of Olive Oil in a large skillet over medium heat. Add the 1 lb of Mixed Mushrooms and the 2 cloves of Garlic, minced, to the skillet.
4. 4Sauté the mushrooms and garlic for 8-10 minutes, stirring occasionally, until the mushrooms are tender and have turned a nice brown color. Stir in the 1/4 teaspoon of Salt, 1/4 teaspoon of Black Pepper, 1 tablespoon of Fresh Thyme, and 1 tablespoon of Fresh Parsley.
5. 5Once the bread is toasted, spread the 1 cup of Fresh Ricotta Cheese evenly over each slice.
6. 6Spoon the sautéed mushroom mixture over the ricotta cheese on each slice of bread.
7. 7Serve the Mushroom and Ricotta Bruschetta immediately.

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