Prep Time: 5 Minutes
Cook Time: 25
Yield: 12 servings
Prep Time: 5 Minutes
Cook Time: 25
Yield: 12 servings
Remove the stems and cut the mushrooms into 1/4-inch dice. Heat 3 Tbsp of the olive oil over medium heat in a large sauté pan. Add the shallot and garlic and cook until soft but not browned. Add the mushrooms, thyme, wine and salt. Cook until the liquid has evaporated and the mushrooms are tender - about 15 minutes. Adjust the seasoning and stir in the parsley.
For the Crostini:
Cut twelve slices from the baguette diagonally – slices should be about 3/8” thick and about 3” long. Place slices on a baking sheet and brush the tops with olive oil. Bake in a 350° oven until golden brown.
To serve: Top each crostini with a spoonful of the mushroom mixture and sprinkle with the Fontina cheese. Place the crostini back in the oven and bake until the cheese is melted. Serve immediately.