This is my last week of classes before exams.  Just as the weather becomes warm and we delirious 1Ls begin to wander out of doors like dazed, caged animals shielding our eyes from the sun, they lock us down again for a month of studying.  It is the cruelest month.

Perhaps unwisely, I took Saturday off from work for something of a “last hoorah” before finals arrive.  It’s wasn’t really a last hoorah, mainly because there weren’t really any preceding hoorahs for it to follow.  Still, I dragged Alex to the farmer’s market at 8 a.m., and we spent the day cooking for beautiful dinner party.

The meal began with these little mushroom toasts — made entirely from local ingredients we found downtown.  We simmered the mushrooms with vinegar and herbs to create a delicious warm mushroom salad, which we spooned onto fresh ricotta spread over toasted rosemary bread.  Our favorite component was the micro-mesclun greens, which we found at a stand featuring so many unique and gorgeous varieties of greens.

These made a wonderful start to a cheerful hoorah, but you can serve them at other types of parties as well, or for yourself as a simple lunch or appetizer.  Also, we’ll probably take another  blogging hiatus until finals conclude in about a month, but we’re already planning a line-up of dishes to cook and share when summer’s here.

Ingredients (serves 4):
1/2 tbsp butter
1 tbsp olive oil
1 garlic clove, finely chopped
1/2 lb. button mushrooms
1/2 lb. cremini mushrooms
1/4 lb. oyster mushrooms
1 tsp balsamic vinegar
2 tbsp flat-leaf parsely, chopped
1 tsp fresh tarragon, chopped
1 tsp grated lemon zest
salt and pepper to taste
4 thin slices rosemary bread, toasted
1 cup fresh ricotta cheese
1/2 cup micr0-mesclun or other small greens

Instructions:
Heat butter and oil in a pan.  Add mushrooms and 1/4 cup water, then season with salt and pepper.  Cook covered for 15 minutes, then add balsamic vinegar, parsley, tarragon and lemon zest.  Cook for another 5 minutes until liquid is syrupy.  Spread ricotta onto slices of bread, and spoon mushrooms over top.  Top with micro-mesclun and serve.