Wild Mushroom Crostini

This has turned out to be a great starter. It is easy to make and best of all, you can make it up and keep it covered in the fridge for up to two days.

36 1/3-inch-thick slices of French baguette
2 tablespoons olive oil
1/3 cup chopped shallots
2 1/4 cups chopped oyster mushrooms
2 1/4 cups chopped stemmed shiitake mushrooms (about 6 ounces)
1 1/4 cups chopped Chantalle mushrooms (about 4 ounces)
1 garlic clove, minced
1/4 cup whipping cream
1 teaspoon minced fresh rosemary
1/2 teaspoon grated lemon peel
1 cup grated Fontana cheese
1/2 cup freshly grated Parmesan cheese (about 1 3/4 ounces)

Heat oil in large skillet over medium-high heat then add shallots, sauté for one minute then all the mushroom. Continue to cook until the mushrooms start to brown - about six minutes. Stir in garlic and cook for another minute.

Remove from heat. Stir in cream, rosemary, and lemon peel. Season with salt and pepper. Cool. Mix in both cheeses. This can be made two days in advance, covered and in the fridge.

Slice and arrange baguette slices on baking sheet. Brush with olive oil. Toast in oven for 2-3 minutes until the sides start to show golden brown tones. Remove from the oven and then place a spoon of the mushroom mixture on each piece. Broil till the mixture bubbles. Transfer to serving platter. Serve warm. This makes about 36 slices.