Mushroom Ricotta Toast with Blueberry Chutney – Blueberry Haven

Ingredients

• 2 tbsp evo
• 1 small shallot, sliced
• 4 cups sliced mixed mushrooms, Pebble Creek
• 2 tsp chopped fresh thyme
• 2 cloves garlic, minced
• kosher salt and freshly cracked black pepper
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• zest and juice of 1 lemon
• four 1/2 inch thick slices of sourdough bread, toasted
• 4 tbsp Lake Michigan Blueberry chutney