(makes about 10-12)
Several slices of baguette
1 cup cremini mushrooms, thinly sliced into half moons
2 T shallot, brunoise (look it up kids)
1 t thyme, finely chopped
salt and pepper
truffle oil or truffle salt (optional)
½ cup ricotta cheese
- Make the crostini: slice baguette thinly. Drizzle with olive oil and season with s&p. Bake at 300-325 for 5-8 minutes or until light golden brown.
- Make the mushroom mixture: heat a large sauté pan and sauté mushrooms until well browned. Add shallots and cook for another few minutes until translucent. Add thyme and season to taste.
- To assemble: spread ricotta on crostini. Top with mushroom mixture and very lightly sprinkle with truffle salt. Garnish with parsley leaves.