It’s a Saturday morning, so I’m not going to get all chatty on you. I’m just throwing out an idea for a Thanksgiving appetizer. Really it’s an easy and delicious appetizer for any Fall dinner.

And won’t EASY be the operative word when it comes to Thanksgiving and appetizers?

Like, I will be so busy basting the turkey and swigging wine to worry too much about any elaborate appetizers. And this crostini solves all that… Plus, even COSTCO is carrying fancy chantrelle mushrooms right now, so this won’t break the bank!

To make this crostini, this is what you do:

Preheat the oven to 400 degrees. Line up the baguette slices on a sheet pan and drizzle them with olive oil. Toast the crostini for about 7 minutes until golden brown. Set aside.

While the crostini is toasting, melt the butter in a small sauté pan over medium heat. Add the shallots and cook until soft, about 2 minutes. Add the mushrooms and stir to coat.

Let the mushrooms cook until soft and the pan is dry, about 3 minutes. Add the red wine and cook another 5 minutes. Season to taste with kosher salt.

Meanwhile, mix together the ricotta, garlic, thyme and truffle oil (or olive oil). Combine well and then season to taste with kosher salt and black pepper.

Evenly distribute the ricotta over the crostini slices and then top with the mushrooms and shallot. Serve immediately.