Directions

1. Preheat the oven to 400 F. Place sheet pan in oven to heat with oven.
2. Gently clean the mushrooms with a damp cloth or a paring knife to remove any specks. Cut off any tough stems. Leave small, bite-size mushrooms whole; quarter or slice larger mushrooms to bite-size pieces.
3. Toss mushrooms in a large bowl with 1 teaspoon olive oil and 1/2 teaspoon Creole seasoning then add to heated pan, scattering evenly (you’ll hear a sizzle when they hit the hot pan). Roast until all the juices evaporate from the pan and the mushrooms begin to brown slightly.
4. Prepare the whipped ricotta by whisking together ricotta, 1/2 tablespoon olive oil, lemon zest, lemon juice, and 1 teaspoon Creole seasoning. Mix in 2 tablespoons herbs and 1/4 cup feta.
5. While mushrooms are finishing roasting, heat a nonstick or cast-iron skillet over medium-high heat. Add another teaspoon olive oil, scallion and garlic then sauté for about 30 seconds. Add sherry vinegar and roasted mushrooms and sauté to coat mushrooms. Add 2 tablespoons fresh herbs and adjust seasoning to taste.
6. Shortly before serving, position an oven rack about 6 inches from the broiler element and heat the broiler to high. Arrange the bread slices on a baking sheet and brush them with another teaspoon olive oil and sprinkle with remaining Creole seasoning. Broil until the bread is golden, 1-2 minutes. Flip and toast the other side, about 1 minute.
7. Smear the ricotta mixture on the toasts and top with the warm mushroom mixture. Sprinkle the remaining crumbled feta on top and garnish with remaining fresh herbs.