Parmesan Bruschetta with Mushroom Ragu

• 2 cups hot water
• 1 pkg. (1 oz.) dried porcini mushrooms
• 3 Tbsp. olive oil, divided
• 1/2 lb. each fresh cremini and shiitake mushrooms, cut in half
• 1 onion, chopped Safeway 3 lb For $2.99 thru 02/09
• 1/4 tsp. crushed red pepper
• 1/2 cup KRAFT Grated Parmesan Cheese, divided
• 1 can (14.5 oz.) diced tomatoes, undrained
• 1/4 cup chopped fresh thyme
• 1 French bread baguette (1 lb.), ends trimmed, baguette cut into 18 slices

1. Add hot water to dried mushrooms in bowl; let stand 15 min.
2. Meanwhile, heat 1 Tbsp.
3. oil in large skillet on medium heat.
4. Add fresh mushrooms, onions, crushed pepper and 1/4 cup cheese; mix well.
5. Cook 10 min., stirring frequently.
6. Add soaked mushrooms (with liquid) to skillet along with the tomatoes and thyme; stir.
7. Bring to boil; simmer on medium-low heat 10 min., stirring frequently.
8. Meanwhile, heat oven to 425 degrees F. Place bread slices in single layer on baking sheet.
9. Brush with remaining oil; sprinkle with remaining cheese.
10. Bake 10 min.
11. Spoon mushroom mixture onto toast slices just before serving.

water, porcini mushrooms, olive oil, cremini, onion, red pepper, parmesan cheese, tomatoes, thyme, bread

Taken from www.kraftrecipes.com/recipes/parmesan-bruschetta-mushroom-ragu-139059.aspx (may not work)