Mushroom Crostini

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  • 1/4 cup extra virgin olive oil
  • 1 pound sliced mushrooms, of your choice
  • 1 large clove garlic, crushed
  • 3 sprigs fresh thyme
  • Salt, to taste
  • 1 teaspoon balsamic vinegar
  • Thin slices of Fontina cheese
  • 1 baguette, sliced and toasted


Heat oil in a heavy sauté pan over medium heat. Add mushrooms and garlic; sauté until lightly golden. Add thyme and salt and cook for another minute. Add vinegar, then serve with cheese on toasted bread.

Toasted Baguette Slices
Place bread slices on a baking sheet and toast in a preheated 425º F oven for 4 to 5 minutes. Turn each piece and toast for another minute or two.

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