Mushroom Crostini
A recipe by Marie Simmons

For the Crostini

• 1/2 cup (4 fl oz/125 ml) olive oil
• 24 slices coarse country bread, each about 1/2 inch (I2 mm) thick and 3 inches (7.5 cm) in diameter
• I clove garlic, halved

For the Mushroom Spread

• 5 tablespoons (3 fl oz/80 ml) extra-virgin olive oil
• 1/2 lb (250 g) fresh white button mushrooms, brushed clean and chopped
• 1/4 lb (I25 g) fresh cremini mushrooms, brushed clean and chopped
• 1/4lb (I25 g) fresh shiitake mushrooms, brushed clean, stems discarded, and chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons finely chopped fresh flat-leaf (Italian) parsley, plus whole leaves for garnish (optional)
• 2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
• 1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary
• I teaspoon coarse salt, plus salt to taste
• ground pepper to taste
• 1/4 cup (I-1/4 oz/37 g) drained, oil-packed sun-dried tomatoes, finely chopped, plus sun-dried tomato slivers for garnish (optional)

Prep time: 35 minutes; Cooking time: 40 minutes.

1. Preheat an oven to 350 degrees F (180 degrees C). To make the crostini, gently brush olive oil on both sides of each bread slice. Arrange the bread in a single layer on a baking sheet.

2. Bake until the crostini are golden on the edges, about 25 minutes. Remove from the oven and let cool slightly. Using the cut side of the garlic, lightly rub one side over each slice of bread. Set aside. The crostini can be made up to 1 week ahead and stored in an airtight container.

3. To make the mushroom spread, heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat. Add all the mushrooms and cook, stirring often, until lightly browned, about to minutes. Add the garlic, chopped parsley, thyme, rosemary, 1 teaspoon salt, and pepper. Cook, stirring, for 2 minutes longer.

4. Transfer the mushroom mixture to a food processor. Process until very finely chopped. With the processor running, add the remaining 3 tablespoons olive oil in a thin, steady stream, processing until the mixture is smooth and spreadable. Transfer to a bowl and stir in the chopped sun-dried tomatoes. Season with salt and pepper. The mush- room spread can be made up to i day ahead and stored, covered, in the refrigerator. Bring to room temperature before serving.

5. Spread each piece of bread with about i tablespoon of the mush- room mixture. Arrange on a platter and, if desired, garnish each with a parsley leaf and/or a sliver of sun-dried tomato.