Crostini With Mushroom Spread And Ricotta Salata

• 24 (1/2-inch-thick) slices diagonally cut Italian or French bread baguette
• Olive oil-flavored cooking spray
• 2 (8-ounce) packages presliced mushrooms
• 4 teaspoons olive oil, divided
• 1/2 cup finely chopped shallots
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons crumbled ricotta salata or feta cheese
• 1/2 cup fresh basil leaves, cut into thin strips

1. Preheat oven to 375u0b0.
2. Coat bread slices with cooking spray; place on baking sheets. Bake at 375u0b0 for 10 minutes or until toasted.
3. While bread bakes, place mushrooms in a food processor, and pulse 10 times or until finely chopped. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shallots and garlic, and saute 1 minute. Add mushrooms and salt; cook 18 to 20 minutes or until liquid evaporates, stirring often. Remove from heat, and stir in remaining 1 tablespoon oil, 2 tablespoons chopped basil, parsley, and pepper. Spoon about 2 1/2 teaspoons mushroom mixture evenly over each crostini. Sprinkle evenly with cheese and basil strips.

italian, olive oil, mushrooms, olive oil, shallots, garlic, salt, fresh basil, parsley, freshly ground black pepper, feta cheese, fresh basil

Taken from www.myrecipes.com/recipe/crostini-with-mushroom-spread-ricotta-salata (may not work)