Roasted Mushroom Toasts with Ricotta & Gruyere

Roasted Mushroom Toasts with Ricotta & Gruyere

The number of pieces this recipe serves all depends upon the type of bread you use. If you're using a boule or round loaf, you may want to cut each slice in half, because the slices get rather large, especially toward the center of the loaf. We have found that either French batard or Italian Pugliese are the best size loaves for this recipe because the slices are perfect for a person to handle. Well, they will most likely want two of them, so be prepared!We love to grill the bread on the barbecue first before adding any of the toppings because it gives the bread just the perfect crunch and also comes with those nifty brown stripes, which look really great. But, if you are in a hurry, or simply don't have a grill, you can certainly toast the bread in the oven before adding the rest of the goodies.  These make great pass-around appetizers, too, but be sure to use cremini in place of the portobello mushrooms and slice a baguette in place of the batard, so the slices are easy to handle. Otherwise, follow all of the same instructions. And, finally, since we love to make our own ricotta, we have included the recipe below, but store-bought ricotta is also wonderful in this recipe, so no worries if you don't have the time or inclination to make your own ricotta. Use a good quality Gruyere in this recipe ... you won't be disappointed that you made that investment, because good quality, aged Gruyere is fabulous by itself, but especially with these roasted mushrooms!

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