# Components:
→ Bread
01 - 4 slices rustic sourdough or country bread
→ Mushrooms
02 - 10 ounces mixed fresh mushrooms (cremini, shiitake, oyster), cleaned and sliced
03 - 2 tablespoons olive oil
04 - 1 small shallot, finely chopped
05 - 1 garlic clove, minced
06 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
07 - Salt and freshly ground black pepper, to taste
→ Ricotta Mixture
08 - 7 ounces fresh ricotta cheese
09 - Zest of 1 lemon
10 - 1 tablespoon fresh chives or parsley, chopped
11 - Salt and black pepper, to taste
→ Garnish
12 - 2 tablespoons truffle oil
13 - Extra herbs (chives, parsley, or thyme), for garnish
14 - Flaky sea salt, to finish
# Directions:
01 - Toast the bread slices until golden and crisp; set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add the finely chopped shallot and cook for 1 minute until softened.
03 - Add the sliced mushrooms to the skillet. Sauté for 6–8 minutes, stirring occasionally, until the mushrooms are browned and tender.
04 - Stir in the minced garlic and thyme. Cook for an additional 1–2 minutes until fragrant. Season the mushroom mixture with salt and freshly ground black pepper. Remove from heat.
05 - In a mixing bowl, combine the fresh ricotta cheese with the lemon zest, chopped herbs, salt, and pepper. Mix until creamy and well incorporated.
06 - Spread a generous layer of the prepared ricotta mixture over each slice of toasted bread.
07 - Arrange a portion of the warm sautéed mushrooms on top of the ricotta layer on each toast.
08 - Drizzle each assembled toast with truffle oil. Garnish further with extra fresh herbs and a sprinkle of flaky sea salt.
09 - Serve immediately.
