Ricotta Toasts with Sauteed Veggies

Preheat oven to 450F

Pour olive oil in pan and heat to medium, add garlic and saute 1 minute or so. Throw in zucchini and mushrooms, saute until softened, a few minutes.

Add tomatoes and sprinkle in 1/4 teaspoons each of salt and pepper. Saute until tomatoes are warmed through–2 or 3 minutes.

Combine the grated Parmesan, sliced basil, dash of salt and pepper with ricotta and stir.

Spread a thick layer of the ricotta mixture onto slices of bread

Use a slotted spoon (to reduce juices) to spoon veggie mixture on top of ricotta, and then top with mozzarella cheese. Bake for about 10-12 minutes. Keep an eye on it. I like my cheese a little browned and bubbly, my bread crispy and toasty.

(Note: because I am only cooking for one, I used mini ciabatta loaves, about 6 inches long. I sliced one in half and had this for dinner twice. All the ingredients keep well and reheat beautifully for the next day, so just make as many as you will eat.)