Truffle Bruschetta

• 1/4 cup black truffle-infused olive oil, divided
• 1 (10 ounce) package crimini mushrooms, sliced
• 1/4 cup diced red bell pepper
• 1/4 cup minced flat-leaf parsley
• 2 cloves garlic, pressed, or more to taste
• 1 (8 ounce) package cream cheese, softened
• salt and ground black pepper to taste
• 1/2 large baguette, sliced into thin rounds

1. Heat 2 tablespoons truffle-infused oil in a skillet over medium heat; cook and stir mushrooms until most of the liquid has evaporated, about 5 minutes. Add red bell pepper, parsley, and garlic to mushrooms; cook and stir until mushrooms are golden and lightly browned, about 5 minutes more. Remove skillet from heat.
2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. Stir remaining truffle-infused oil and cream cheese into mushroom mixture until cheese melts from the heat of the skillet; season with salt and pepper. Spread mushroom-cheese mixture onto each baguette round. Arrange rounds on a baking sheet.
4. Broil bruschetta until bread is warmed, 2 to 3 minutes.

black truffle, crimini mushrooms, red bell pepper, flatleaf parsley, garlic, cream cheese, salt, baguette

Taken from www.allrecipes.com/recipe/238969/truffle-bruschetta/ (may not work)