Mixed Mushrooms on Crostini

Ingredients

• 1 skinny baguette
• 1 tablespoon olive oil
• 12 ounces mushrooms (a mixture of your liking
• portabello
• shiitake
• oyster
• button
• etc.)
• 1 onion
• diced
• 2 smashed garlic cloves
• 12 teaspoon dried basil leaves
• 1 tablespoon balsamic vinegar
• 1 tablespoon water
• 12 cup diced smoked ham (black forest or prosciutto)
• 2 tablespoons chopped fresh parsley
• 12 cup freshly grated asiago cheese or 12 cup freshly grated parmesan cheese
• salt and pepper

Instructions

1. Slice baguette in 1/3 inch thick rounds.
2. Brush with a little olive oil and broil until lightly golden in colour.
3. Clean mushrooms, slice small ones and chop larger ones to make about 4 cups In a large nonstick frypan, heat remaining oil over medium high heat.
4. Add onion and cook until lightly softened, about 1 minute.
5. Stir in mushrooms and garlic, cook for 4 minutes.
6. Stir in basil, then add vinegar and water, cook for 1 or 2 minutes or until liquid evaporates.
7. Remove from heat.
8. Stir in ham, parsley and half the cheese.
9. Season to taste with salt and pepper.
10. Spoon mixture onto toasted bread, sprinkle with remaining cheese.
11. Make ahead --------------------.
12. Cool filling, cover and refrigerate.
13. Before serving, warm briefly in microwave or in frypan,spoon onto toasted bread, sprinkle with cheese.
14. Crostini can also be made ahead, cooled and stored in an airtight container at room temperature for up to 2 days.