Mushroom and Fontina Crostini

• Four 1/2-inch-thick slices of peasant bread, halved diagonally
• 5 tablespoons extra-virgin olive oil
• 1 1/2 pounds white mushrooms
• 2 tablespoons unsalted butter
• 2 medium shallots, finely chopped
• 1 large garlic clove, minced
• 1 teaspoon chopped thyme
• 3 tablespoons water
• Salt and freshly ground pepper
• 1/4 pound Fontina cheese, coarsely shredded (about 1 cup)
• 1 tablespoon chopped parsley

1. Preheat the oven to 400.
2. Arrange the bread on a baking sheet and drizzle with 3 tablespoons of the olive oil.
3. Toast for 12 minutes, until slightly golden around the edges.
4. Turn the broiler on.
5. Meanwhile, thinly slice the mushrooms.
6. In a large skillet, cook the butter over high heat until lightly browned, 2 minutes.
7. Add the remaining 2 tablespoons of olive oil and the mushrooms and cook undisturbed until the mushrooms are browned on the bottom, 2 minutes.
8. Continue to cook, stirring occasionally, until browned all over, 10 minutes.
9. Add the shallots, garlic and thyme, lower the heat to moderate and cook until the shallots are tender, 5 minutes.
10. Add the water and scrape up any browned bits from the bottom of the pan, then cook for 3 minutes longer.
11. Season the mushrooms with salt and pepper and remove from the heat.
12. Spoon the mushroom mixture on the toasts and sprinkle the cheese on top.
13. Broil for 2 minutes, or until the cheese is melted.
14. Transfer the crostini to a platter, sprinkle with the parsley and serve.

bread, extravirgin olive oil, white mushrooms, unsalted butter, shallots, garlic, thyme, water, salt, cheese, parsley

Taken from www.foodandwine.com/recipes/mushroom-and-fontina-crostini (may not work)