How to cook
Mix the balsamic vinegar, sugar and lemon juice into a sauce pan. Bring to a boil and reduce to 1/2 of the initial quantity at moderate heat. Transfer into a jar and allow it to cool.
In the meantime slice the baguette and toast it on a grill pan for a few minutes, until golden brown.
Spread the ricotta, and add the arugula and mushrooms on each bruschetta.
Drizzle with the reduced vinegar and season with coarse salt.
Garnish with pomegranate seeds.
Serve immediately and enjoy!