Crostini with Mushroom Spread and Ricotta Salata

Ingredients

• 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

Preparation

1. 1. Preheat oven to 375°.
2. 2. Coat bread slices with cooking spray; place on baking sheets. Bake at 375° for 10 minutes or until toasted.
3. 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 sauté 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.