Four slices (three-quarter-inch thick) of whole-wheat rustic bread 4 tablespoons, divided, extra-virgin olive oil 1 pound freshly cut cremini mushrooms Ricotta made with 3/4 cup whole-milk cheese Refrigerate 1/4 cup of basil pesto 1/4 teaspoon, divided, powdered pepper 2 tablespoons Parmesan cheese, finely grated 2 tablespoons fresh basil, cut thinly
Evenly coat bread slices on both sides with two tablespoons of oil. Cook over medium heat in a large nonstick skillet for approximately 3 minutes per side, or until golden brown. Replace on a tray.
Stir in the mushrooms and the remaining 2 tablespoons of oil; sauté, undisturbed, over medium-high heat for 3 minutes.
Cook, stirring intermittently, for 3 to 4 minutes, or until golden brown and the majority of the liquid has released. Then, place in a dish.
In the interim, combine 1/8 teaspoon pepper, ricotta, and pesto in a small basin.
Distribute the ricotta mixture, sautéed mushrooms, Parmesan, basil, and the remaining 1/8 teaspoon of pepper evenly over the toasted bread segments.