crostini with mushrooms, prosciutto, and blue cheese

Ingredients:

3 tablespoons butter

1/2 pound fresh shiitake mushrooms, stemmed, caps chopped

4 ounces crimini mushrooms, chopped

2 garlic cloves, minced

1/2 cup whipping cream

1/2 cup crumbled blue cheese (about 2 ounces)

1/2 cup chopped thinly sliced prosciutto (about 2 1/2 ounces)

18 1/2-inch-thick diagonal bread slices cut from 1 sourdough baguette

1 Tbsp olive oil

2 tbsp chopped fresh parsley

Directions:

Melt butter in heavy large skillet over medium-high heat. Add all mushrooms and garlic and sauté until mushrooms are cooked through and brown, about 10 minutes. Add cream and simmer until liquid is completely absorbed, about 2 minutes. Remove from heat. Add blue cheese and stir until cheese melts. Mix in prosciutto. Season to taste with salt (if needed) and pepper. Transfer mushroom topping to bowl. (Mushroom topping can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 375°F. Arrange bread slices on baking sheet. Brush with olive oil. Bake until just golden, about 5 minutes. (Can be made a day in advance, cool completely and keep in an airtight container at room temperature.)

Mound 1 generous tablespoon mushroom topping on each slice. Return to oven; bake until topping is heated through, about 6 minutes. Sprinkle with chopped parsley.

Makes 18