• Start this recipe off by toasting the bread slices and making the ricotta spread.

  Preheat oven to 425°F. Cut bread into thin ½” slices (I typically use french bread but sourdough or any kind of rustic bread loaf will work).
• Brush olive oil evenly and lightly on both sides of bread slices. Then place them in a single layer on your baking sheet. Bake them for about 6 to 8 minutes or until they look crispy and light brown. Remove them from oven and let cool on a wire rack to maximize crispiness.
• While bread is baking/cooling take out your food processor or bowl and put ½ a
  cup of ricotta cheese and ½ a cup of cream cheese in it to whip together and blend.
• Once combined, add grated Parmesan, minced chives, chopped flat leaf parsley,
  minced thyme leaves, a pinch of sea salt and black pepper. Pulse/stir a few
  more times until ingredients have combined completely and the ricotta spread is done!

Garlic Mushroom Sauté

• Put your cast iron skillet over medium-high heat add in 1-2 tablespoons of salted butter and about a tablespoon of olive oil. Once it’s melted add in the mushrooms.
• Gently stir. The mushrooms hold a lot of water, when they heat up they will begin to sweat out a good amount of that (which will evaporate).

  Once it begins to evaporate add in a splash of white wine and your herbs.
• Let the wine reduce and the herbs commingle for a minute or two.
  Once you smell an aroma of inviting garlic, butter, and thyme you’ll know they’re ready! Remove them from heat.
• Take your toast crisp and generously sweep your ricotta spread on it, then spoon on those enticing little mushrooms and take a bite or share (if you’re crazy).