Mushroom & Mascarpone Crostini

• 1 whole Baguette, Sliced (1 Loaf Should Yield About 24 Slices)
• 13 cups Olive Oil
• 2 cloves Garlic, Minced
• 1 pound Baby Bella Mushrooms, Sliced Thin Or Diced (Stems Included)
• 1 Tablespoon Sherry Vinegar
• 1/4 cups Fresh Parsley, Chopped
• Salt And Pepper, to taste
• 13 cups Mascarpone Cheese

1. Preheat oven to 400 F. Spread baguette slices out on a baking sheet and lightly brush the top side with olive oil.
2. Toast at 400 F for 6 minutes.
3. You may be tempted to toast them longer, but resist, or they will become too crunchy!
4. When done remove the pan from the oven and set aside.
5. In a saute pan over medium heat, cook the garlic with a tablespoon of olive oil until fragrant, about a minute.
6. Add the mushrooms and sherry vinegar, and saute until mushrooms are soft and a lot of the liquid has cooked out.
7. Stir in the chopped parsley and add salt and pepper to taste.
8. Remove from heat.
9. Spread a thin layer of mascarpone on each slice of toast and top with a spoonful of the mushroom mixture.
10. Serve hot!
11. Adapted from Small Bites by Jennifer Joyce.

olive oil, garlic, bella mushrooms, sherry vinegar, fresh parsley, salt, mascarpone cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/mushroom-mascarpone-crostini/ (may not work)