Rosemary Mushroom Crostini.

Rosemary Mushroom Crostini

Yield: 4 portions

1 baguette
2 tbsp butter
¼ cup red onion, minced
1 clove of garlic, minced
5 cups finely chopped mushrooms (preferably mixed)
¼ cup whipping cream
1 tsp fresh rosemary, minced
1 cup grated Emmenthal or aged Cheddar
½ cup Parmigiano Reggiano grated
salt and pepper to taste

Slice bread into 1 cm thick rounds
Toast. Set aside
Sauté onion and garlic in butter. Add mushrooms. Cook for 7 – 8 minutes. Remove from heat. Stir in cream, rosemary, and seasonings. Stir in cheeses. Spread on toasts and broil until hot.
Garnish with a few pink peppercorns and rosemary. (Pink peppercorns optional).