HERBED RICOTTA & MUSHROOM CROSTINI 💫 We shared our go-to fall cocktail, and now we are so excited to share this crostini recipe. These crostinis celebrate the beauty of fall mushrooms, and are easy to put together in advance and just assemble right before guests arrive.

1 baguette cut into 1/2” slices
1/4 cup olive oil

Preheat oven to 425 degrees. Lay out bread on a baking sheet and brush pieces with olive oil. Toast for 3-5 minutes.

For the ricotta:
1 cup whole milk ricotta
1/4 cup full fat Greek yogurt
1 Tablespoon finely minced shallots (one small shallot)
1 Tablespoon good olive oil
1 Tablespoon minced dill
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper

For the mushrooms:
2 Tablespoons olive oil
2 Tablespoon unsalted butter
1.5 lb mushrooms (we used 1 pound of Baby Bella and .5 lb assorted gourmet mushrooms: Shitaki, oyster, enoki, trumpet, chanterelle but feel free to use any assortment you like), cleaned, trimmed and thinly sliced
2 cloves garlic, minced
1/4 cup thinly sliced scallions, white and light green parts only
2 Tablespoons sherry vinegar
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 Tablespoons chopped dill

Handful of micro greens to finish

To make the ricotta:
Drain the ricotta and yogurt if there is liquid in the container. Add the ricotta to a bowl and whisk until smooth. Add olive oil and whisk a few more times until incorporated. Add remaining ingredients and continue to whisk until everything is well incorporated. The spread can be made up to two days in advance!

To make the mushrooms:
Warm the butter and oil in a large nonstick skillet over medium heat. Add mushrooms and cook, stirring occasionally, for three minutes. Add the scallions and garlic and cook another 7 minutes. All of the liquids from the mushrooms should have released and cooked off at this point. Add the sherry vinegar, salt and pepper and cook an additional two minutes. Turn off heat and toss in dill. The mushrooms can also be made and refrigerated up to two days in advance.

To assemble:
Add a dollop of the ricotta mixture on each crostini. Top with some of the mushroom mixture and finish with a sprinkling of micro green.