Roasted Wild Mushroom Crostini with Easy Garlic Basil Ricotta Spread – Mary's Delishes LLC

Ingredients

• 1 pound mixed mushrooms, cleaned, trimmed and cut into 1½-inch pieces
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon coarse kosher or sea salt
• A pinch of ground black pepper
• 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme leaves
• 1 clove of garlic, peeled and finely chopped
• 1 cup whole milk ricotta, drained for 15 minutes in a mesh sieve
• 2 tablespoons fresh basil, finely chopped
• 12 slices of French baguette or Italian bread, cut in ½-inch slices on a slight diagonal
• enough extra-virgin olive oil to brush bread slices
• 1½ cups loosely packed arugula
• Grated Parmesan or Asiago cheese