Ricotta Toasts with Sauteed Veggies

• 1 Tablespoon Olive Oil
• 1 clove Garlic, Pressed
• 4 ounces, weight Button Mushrooms, Chopped
• 1 whole Zucchini, Diced
• 4 whole Plum Tomatoes, Chopped
• 1/4 cups Freshly Grated Parmesan Cheese
• 1/4 cups Packed Fresh Basil, Julienned
• 1 cup Part Skim (or Whole Milk) Ricotta Cheese
• 4 slices Ciabatta Or Italian Bread
• 8 ounces, weight Fresh Mozzarella Cheese
• Salt And Pepper

1. Preheat oven to 450F
2. Pour olive oil in pan and heat to medium, add garlic and saute 1 minute or so.
3. Throw in zucchini and mushrooms, saute until softened, a few minutes.
4. Add tomatoes and sprinkle in 1/4 teaspoons each of salt and pepper.
5. Saute until tomatoes are warmed through2 or 3 minutes.
6. Combine the grated Parmesan, sliced basil, dash of salt and pepper with ricotta and stir.
7. Spread a thick layer of the ricotta mixture onto slices of bread
8. Use a slotted spoon (to reduce juices) to spoon veggie mixture on top of ricotta, and then top with mozzarella cheese.
9. Bake for about 10-12 minutes.
10. Keep an eye on it.
11. I like my cheese a little browned and bubbly, my bread crispy and toasty.
12. (Note: because I am only cooking for one, I used mini ciabatta loaves, about 6 inches long.
13. I sliced one in half and had this for dinner twice.
14. All the ingredients keep well and reheat beautifully for the next day, so just make as many as you will eat.)

olive oil, clove garlic, mushrooms, zucchini, tomatoes, freshly grated parmesan cheese, fresh basil, milk, bread, mozzarella cheese, salt

Taken from tastykitchen.com/recipes/main-courses/ricotta-toasts-with-sauteed-veggies/ (may not work)