Balsamic Mushrooms and Ricotta on Toast

Ingredients:

6-8 Baguette slices

2 tablespoons Olive oil, divided

4 ounces Cremini mushrooms, sliced

1 clove Garlic, finely chopped

1 tablespoon Butter

1 tablespoon Balsamic vinegar

1/2 cup Ricotta cheese

Salt

Pepper

1 tablespoon Fresh chives, finely chopped

Method:

Preheat oven to 400°F

Using a pastry brush, coat each side of the baguette slices using 1 tablespoon of the olive oil and place slices on a sheet pan. Transfer to a preheated oven, and toast baguette slices 4 to 8 minutes, optionally flipping halfway through, until golden on the edges.

For the mushrooms, place a wide sauté plan over medium heat. Add the remaining tablespoon of olive oil along with the mushroom slices. Spread mushrooms evenly into a single layer. Add a pinch of salt and pepper. Cook until the mushrooms began to soften and brown.

Add the chopped garlic and butter to the mushrooms. Cook 1 to 2 minutes longer, then add the balsamic vinegar. Stir to coat and reduce. Mushrooms should be glazed with the balsamic and most liquid will be evaporated.

Add the Ricotta cheese to a small mixing bowl, along with salt and pepper to taste. Whisk to combine and lighten.

To assemble the toasts, add 1 to 2 teaspoons of the ricotta onto each toasted baguette slice, followed by some of the mushroom mixture. Top with freshly cut chives, and serve. Enjoy!