Mushroom Ricotta Crostini

Prep Time: 25 minutes
Servings: Makes 25 crostini


  • 1 baguette
  • 1 Tbsp. olive oil
  • ½ cup finely chopped onion
  • 8 oz. assorted fresh mushrooms, cleaned and chopped
  • 1 clove garlic
  • ¾ tsp. Sauer's Poultry Seasoning
  • ¼ cup white wine
  • Salt and pepper to taste
  • ½ cup ricotta cheese
  • ¼ cup chopped fresh parsley


1. Preheat oven to 400°F. Cut baguette into thin slices and place on a rimmed baking sheet in a single layer. Place in oven and bake about 10 minutes. Remove from oven when the bread is light toasty brown.

2. Heat olive oil in a skillet over medium heat. Add onion and mushrooms, sauté for 3 minutes.

3. Add garlic, poultry seasoning, wine, salt and pepper. Stir to combine, and continue to cook until liquid has mostly evaporated.

4. Spread each piece of toast with about 1 teaspoon of ricotta, top with 1 heaping teaspoon of the mushroom mixture. Garnish with chopped parsley and serve.