Creamy ricotta topped with roasted mushrooms on crisp baguette slices makes an easy, elegant appetizer.

Scale

1 baguette, sliced into 1/2-inch rounds

2 cups cremini mushrooms, finely chopped

2 tbsp olive oil

2 cloves garlic, minced

1/2 tsp salt

1/4 tsp black pepper

1/2 cup whole milk ricotta

1 tbsp lemon zest

1 tbsp fresh thyme leaves

Extra olive oil, for drizzling

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1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. Toss mushrooms with olive oil, garlic, salt, and black pepper. Spread evenly on the baking sheet.

3. Roast mushrooms for 18-20 minutes, stirring once, until browned and fragrant.

4. Arrange baguette slices on a second baking sheet and toast for 6-8 minutes until lightly crisp.

5. Stir lemon zest and thyme into the ricotta until smooth.

6. Spread ricotta on each toasted baguette slice and top with warm roasted mushrooms.

7. Finish with a light drizzle of olive oil and serve warm.

Roast mushrooms until deeply golden for the best flavor.