Mushroom and Ricotta Tartine

Instructions

1. Prepare the ricotta
   In a small bowl, mix the ricotta with lemon zest, half of the lemon juice, 1 tablespoon olive oil, salt, and pepper. Stir until smooth and set aside.
2. Toast the bread
   Preheat the oven to 375°F (190°C). Place bread slices on a baking sheet and toast until golden brown, about 5-7 minutes per side. Remove from oven and rub each slice with the halved garlic clove.
3. Sauté the mushrooms
   Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add mushrooms and cook without stirring for 2-3 minutes to allow them to brown. Stir and continue cooking until golden, about 5 minutes more. Add minced garlic and thyme, cook for another minute until fragrant.
4. Season the mushrooms
   Add balsamic vinegar to the mushrooms and stir to deglaze the pan. Season with salt, pepper, and red pepper flakes if using. Remove from heat and stir in remaining lemon juice and most of the parsley.
5. Assemble the tartines
   Spread a generous layer of the ricotta mixture on each toast. Top with sautéed mushrooms, dividing them equally among the slices.
6. Finish and serve
   Drizzle each tartine with a little olive oil, sprinkle with remaining parsley, and serve immediately while still warm.