Place a large non-stick sauté pan over high heat. Add the 3 T. olive oil and the mushrooms, stir well and sauté the mushrooms for 4-5 minutes. Once they begin to brown, add the garlic and fresh thyme. Continue to cook for another couple of minutes. Add the lemon juice and season with salt and black pepper. Remove from the heat, place in a bowl and allow to cool.
In a mixing bowl, combine the ricotta with the chopped herbs and a little salt and black pepper. Mix well to incorporate and set aside. Meanwhile, slice the country loaf into ½ inch slices and brush lightly with olive oil. Toast over a hot grill or under a hot broiler until light brown in color, turn and repeat for the other side. Remove from the oven, and rub one side with the garlic clove. To assemble, spread a small amount of the herbed ricotta on the crostini and top with the sautéed mushroom mixture. Serve immediately.
Enjoy with a glass of Cakebread Cellars Anderson Valley Chardonnay
bruschetta with gourmet mushrooms and bellwether farms sheep's milk ricotta
Serve an elegant appetizer and sets the mood in for the rest of the evening. For some class, serve these bruschettas and the crowd pleased. To make them watch this video and Chef Brian takes your through the demonstration!