Ricotta Mushroom Crocks

Preheat broiler. Spread ricotta among four ramekins. Slide under broiler and cook until cheese browns on top and heats through, about 10 min. Meanwhile, in large sauté pan over medium heat, sauté smashed garlic in olive oil until garlic starts to brown, about 2 min. Remove garlic from pan and discard. Immediately add mushrooms to hot oil, season w s&p, and cook until lust browned, about 30 seconds. Add a tablespoon of water and sauté mushrooms until water evaporates and mushrooms are tender, about 4 min. Turn off heat and leave pan on burner to keep mushrooms warms. While mushrooms sauté, make brown butter vinaigrette. Melt butter in small pan over low heat until it turns a deep brown, about 3 min. Remove from heat and strain. Let cool slightly. Add balsamic vinegar and season w s&p. Toast rounds of bread. Rub w cut side of garlic. Spoon mushrooms over ricotta, top with toast round and pour spoonfuls of warm butter vinaigrette over.

Ricotta 1 lb. fresh, full-fat
Garlic 3 cloves, smashed, plus 1 halved
Olive Oil ¼ cup
Mushrooms 1 lb shitake, stemmed and quartered
Butter 1 stick, unsalted
Vinegar 2 T balsamic
Bread Whole grain, 4 slices cut in rounds to fit ramekins