Melted Swiss and Mushroom Bruschetta

• 1 italian baguette (3 in diameter)
• 1 tablespoon olive oil
• 8 ounces white mushrooms, sliced (3 cups)
• 8 ounces shiitake mushrooms, stems removed, sliced (3 cups)
• 1 cup chopped onion
• 14 teaspoon dried thyme
• 14 teaspoon ground black pepper
• 1 cup coarsely shredded aged swiss cheese (4 oz.)
• 14 cup sliced pitted black olives, preferably imported

1. In a large skillet, over medium-high heat, heat oil until hot.
2. Add mushrooms, onion, thyme and pepper.
3. Cook and stir until lightly browned and moisture has evaporated, 5 to 7 minutes.
4. Transfer to a medium bowl, stir in cheese and olives.
5. Season to taste with salt, if desired.
6. Slice bread in 1/2 inch slices.
7. Brush Extra Virgin olive oil on both sides.
8. Toast both sides in a 400 degree oven until crisp but only lightly browned.
9. Rub slices with the cut sides of a split garlic clove.
10. Spoon mushroom mixture on top and serve open-faced.

italian baguette, olive oil, white mushrooms, shiitake mushrooms, onion, thyme, ground black pepper, swiss cheese, black olives

Taken from www.food.com/recipe/melted-swiss-and-mushroom-bruschetta-264537 (may not work)