WILD MUSHROOM CROSTINI

This was a wonderful appetizer, and although there were a few steps involved in making this, it was worth every one. A lot of complimentary flavors came together to form an elegant and delicious treat - although, I do think a swish of goat cheese on the toasted bread, would have been a wonderful addition to this recipe.

WILD MUSHROOM CROSTINI

MUSHROOM TOPPING
3 tablespoons of butter
12 ounces of assorted wild mushrooms, sliced (such as shiitake, oyster and crimini)
1 1/2 teaspoons of chopped fresh thyme
THYME VINAIGRETTE
1/4 cup red wine vinegar
3 tablespoons fresh thyme leaves
2 tablespoons mayonnaise
1 shallot, chopped
1/2 cup olive oil, plus more for brushing
8 slices of french baguette
truffle oil

MUSHROOM TOPPING
Melt butter in a large skillet over medium heat, add mushrooms and thyme. Saute until browned, about 8 minutes. Season with salt and pepper.
THYME VINAIGRETTE
Blend first 4 ingredients in blender 10 seconds. With machine running, gradually add 1/2 cup olive oil, blend until almost smooth. Season to taste with salt and pepper.

Heat oven to 400F. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes.
Mound 1/4 cup of mushrooms on each bread slice. Drizzle each with thyme vinaigrette, then sparingly with truffle oil.
Enjoy!

Recipe adapted from Bon Appetit, September 2008
www.bonappetit.com/