Potluck season is approaching, let’s make an easy crowd-pleasing mushroom ricotta crostini with @jasminepak ! Mix and match with your favorite ingredients! Crostinis are super customizable and delicious! Find the recipe below or on http://jasminepak.com ! Easy Mushroom Ricotta Crostini -1 Crusty French Bread baguette -1 tsp oil olive oil, plus more for drizzling -1 handful baby arugula -1 tub ricotta (15 oz) -Black garlic topping (optional) -balsamic glaze (optional) Mushroom Medley -1 cup Shiitake mushrooms, chopped -1 cup Oyster Mushrooms, chopped -1 cup Cremini Mushrooms, chopped -2 tbsp Salted butter -2 tsp grated garlic -Salt to taste Directions: Preheat the oven to 350 F. Slice the bread and lay out over a baking sheet. Drizzle on olive oil on both sides. Bake at 350 F for 10-12 minutes until golden and toasty. Heat up a pan over medium heat and add oil. Add salted butter and grated garlic and toss. Add in shiitake mushrooms oyster mushrooms, and cremini mushrooms. Note: Use the same amount of each mushrooms. Sauté until cooked down and brown. Note: I like to crisp some up for more texture! Assemble the crostini. Spoon on a layer of ricotta, a bed of baby arugula, mushroom medley mixture. Optional: top with Black Garlic topping and balsamic glaze.