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Balsamic Mushroom Toasts

appetizers

1 baguette (French stick)
2 tablespoons olive oil
2 cloves garlic; minced
6 cups sliced mushrooms; 1 pound
1/2 teaspoon herbes de Provence
1/4 teaspoon (each) salt and pepper
1/4 cup chopped fresh parsley
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 cup shaved Asiago cheese

Cut baguette diagonally into 24 slices. Broil on baking sheet for 30 seconds on each side or until golden. Set aside. In large skillet, heat oil over medium high heat; cook garlic, mushrooms, herbes de Provence, salt and pepper, stirring occasionally, for about 5 minutes or until browned and moisture is evaporated. Remove from heat; stir in parsley, vinegar and mustard. (Make-ahead: Refrigerate in airtight container for up to 8 hours; let stand at room temperature for 30 minutes before continuing.) Spoon onto prepared toasts. Sprinkle with Asiago.

Contributor: Canadian Living, Holiday Issue, 1999

Yield: 24 pieces

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