Toast the bread:
Preheat your oven to 180°C (350°F). Arrange the baguette slices on a baking tray and brush with olive oil. Bake for 5–7 minutes, or until lightly golden and crisp. Set aside.

Sauté the mushrooms and tomatoes:
In a skillet, heat 1 tbsp olive oil over medium heat. Add the mushrooms and cook for 4–5 minutes until they begin to brown. Add the garlic and cherry tomatoes, then cook for another 2–3 minutes until softened. Season with salt, pepper, and balsamic vinegar if using. Remove from heat.

Assemble the crostini:
Spread a layer of cream cheese or ricotta onto each toasted baguette slice (optional). Spoon the tomato and mushroom mixture on top.

Garnish and serve:
Sprinkle with chopped basil or parsley. Serve warm or at room temperature and enjoy!

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