Crostini with Mushroom Spread and Ricotta Salata

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 12 inch bread baguette french italian cut
• 3 tablespoons feta cheese crumbled
• 2 tablespoons basil fresh chopped
• 0.5 cup basil leaves fresh cut into thin strips
• 2 tablespoons parsley fresh chopped
• 2  garlic cloves minced
• 16 ounce pre mushrooms 
• 4 teaspoons olive oil divided
• 0.5 teaspoon salt 
• 0.5 cup shallots finely chopped

Equipment

• food processor
• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 37
2. Coat bread slices with cooking spray; place on baking sheets.
3. Bake at 375 for 10 minutes or until toasted.
4. While bread bakes, place mushrooms in a food processor, and pulse 10 times or until finely chopped.
5. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
6. Add shallots and garlic, and saut 1 minute.
7. Add mushrooms and salt; cook 18 to 20 minutes or until liquid evaporates, stirring often.
8. 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.
9. Sprinkle evenly with cheese and basil strips.