12 oz (375g) small button mushrooms, halved 3 tablespoons SOMETHING SPECIAL JALAPENO (OR RED PEPPER) DIP 2 tablespoons balsamic vinegar 1 tablespoon olive oil 4 garlic cloves, minced 4 sprigs of thyme 1 teaspoon finely grated lemon zest pinch of salt and freshly ground pepper 4 thick slices of sourdough bread 1 cup ricotta cheese mixed baby salad greens to serve, optional

Line a baking sheet with parchment paper. Preheat oven to 400°F (200°C).

Combine mushrooms, dip, vinegar, oil, garlic, thyme, zest, salt and pepper in large bowl. Spread onto prepared baking sheet. Roast in preheated oven for 12 to 15 minutes or until mushrooms are softened.

Toast bread until golden brown. Spread warm toast with ricotta; top with mushroom mixture. Serve with salad greens if desired. Serves 4.

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