• Preheat oven to 450°F
• Slice baguette on the diagonal into ½ inch pieces. Lightly brush each side with olive oil or vegan butter
• Place slices on baking sheet in a single layer and bake for 6-8 minutes, or until desired crispiness

Garlic Butter Mushrooms

• Heat 2 tablespoons of butter in a large cast-iron or other skillet over medium heat. Once melted, add mushrooms and salt to skillet and toss to coat. Spread the mushrooms out in an even layer
• Allow mushrooms to cook, UNDISTURBED, for about 5 minutes.
• Stir mushrooms and spread them out in an even layer again. Cook undisturbed for another 3 minutes.
• Stir again and cook for an additional 3 minutes
• Now, add the garlic, tamari, thyme and the remaining tablespoon of butter. Stir and cook for the final 3 minutes. Remove from heat

Whipped Cashew Ricotta

• Blend all ingredients in a small blender or food processor until it resembles a ricotta-like texture

  Note: I found it easier to use a mini blender over a food processor. It was much quicker and didn’t require scraping down the sides of the bowl every few seconds
• When ready to serve, spread ricotta on crostini and top with sautéed mushrooms