Mushroom, Ricotta and Fried Egg Tartine – Fustini's Oils & Vinegars

Ingredients

• 2 slices of crusty bread, 1” thick
• 2-3 tablespoons Fustini’s Delicate SELECT olive oil, divided
• 1/3 cup part-skim ricotta
• 2 tablespoon butter
• 2 cloves garlic, thinly sliced
• 1 1/2 cup mixed mushrooms, sliced thinly
• 1 tablespoon Fustini’s Sherry vinegar
• 1/4 c. chopped walnuts
• 2 large eggs