Instructions: Heat oven to 425 degrees. Combine half the oil with the vinegar and garlic. Brush mixture on both sides of mushroom. Place mushroom, top-side up, on a foil-lined baking sheet. Bake 15 to 18 minutes, until golden. Remove from oven, wrap in foil and let stand 5 to 8 minutes to soften. Pat mushroom dry with paper towel. Cut in half, then thinly slice crosswise to form crescent-shaped pieces.

Meanwhile, heat broiler. Cut two circles from each slice of bread with a 2-inch round biscuit cutter. (Use leftover crusts to make fresh breadcrumbs.) Brush both sides of circles with remaining oil. Broil on a baking sheet 4 inches from heat source 30 to 40 seconds per side. Transfer toasts to a rack to cool.

To assemble: Mix ricotta with salt in a cup. Spread each toast evenly with tomato pesto, then with ricotta. Top with slightly overlapping mushroom slices. Sprinkle with parsley, if desired.

This recipe yields 4 servings.

Comments: Both the toasts (crostini) and topping can be prepared up to a day ahead. If necessary, re-crisp the toasts by baking for a few minutes in a 350 degree oven. Tomato pesto in tubes is available in the tomato sauce section of most supermarkets.

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