Mushroom and Fontina Crostini

Name: Mushroom and Fontina Crostini
Ingredients: How to Make Creamy Riced Potatoes; INGREDIENTS; Four 1/2-inch-thick slices of peasant bread, halved diagonally; 5 tablespoons extra-virgin olive oil; 1 1/2 pounds white mushrooms; 2 tablespoons unsalted butter; 2 medium shallots, finely chopped; 1 large garlic clove, minced; 1 teaspoon chopped thyme; 3 tablespoons water; Salt and freshly ground pepper; 1/4 pound Fontina cheese, coarsely shredded (about 1 cup); 1 tablespoon chopped parsley

Mushroom and Fontina Crostini was pinched from <a href="http://www.foodandwine.com/recipes/mushroom-and-fontina-crostini" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

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How to Make Creamy Riced Potatoes

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INGREDIENTS

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Four 1/2-inch-thick slices of peasant bread, halved diagonally

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5 tablespoons extra-virgin olive oil

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1 1/2 pounds white mushrooms

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2 tablespoons unsalted butter

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2 medium shallots, finely chopped

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1 large garlic clove, minced

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1 teaspoon chopped thyme

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3 tablespoons water

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Salt and freshly ground pepper

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1/4 pound Fontina cheese, coarsely shredded (about 1 cup)

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1 tablespoon chopped parsley

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