Savory Stuffed Mushroom & Gruyère Crostini

Ingredients

• •baguette, sliced into 1/2-inch thick rounds
• •Tbsp olive oil, divided
• •clove garlic, minced
• •oz mixed mushrooms (cremini, shiitake), finely chopped
• •small shallot, finely minced
• •tsp fresh thyme leaves
• •oz Gruyère cheese, shredded
• •oz ricotta cheese, whole milk
• •1/4 cup grated Parmesan cheese
• •Salt and freshly ground black pepper to taste
• •Tbsp fresh parsley, chopped, for garnish

Prep Steps

1. 1Preheat oven to 375°F (190°C). Brush baguette slices with 1 Tbsp of olive oil and toast on a baking sheet for 8 minutes
2. 2minutes until lightly golden and crisp.
3. 3In a skillet, heat the remaining 2 Tbsp of olive oil over medium heat. Add the chopped mushrooms, shallot, and minced garlic. Sauté for 8 minutes
4. 4minutes until the mushrooms have released their liquid and are deeply browned. Stir in the thyme, salt, and pepper.
5. 5In a small bowl, combine the sautéed mushroom mixture with the shredded Gruyère, ricotta, and Parmesan cheese. Mix well until all ingredients are evenly distributed.
6. 6Spoon a generous amount of the mushroom and cheese mixture onto each toasted crostini. Return the crostini to the baking sheet.
7. 7Bake for 5 minutes
8. 8minutes, or until the cheese is melted and bubbly and the topping is heated through. Garnish with fresh parsley before serving.