Ingredients:
- 1 baguette, sliced
- 2 tbsps Mushroom Sage Olive Oil, plus extra for brushing baguette
- 2 cloves garlic, minced
- 6 cups of sliced mushrooms (use your favourite varieties)
- 1/2 tsp Herbes de Provence Olive Oil
- 1/4 Italian flat leaf parsley, chopped
- 3 tbsps Traditional Balsamic Condimento
- 1 tsp Dijon mustard
- 1/4 cup shaved Asiago cheese
- salt & pepper to taste
Directions
Heat Mushroom & Sage Olive Oil in a large skillet over medium-high heat; cook garlic, mushrooms. Add Herbes de Provence Olive Oil and season with salt and pepper. Stir occasionally for about 5 minutes or until browned and moisture is evaporated. Remove from heat; stir in parsley, Traditional Balsamic Condimento and mustard.
(Make ahead: refrigerate in air-tight container up to 8 hours. Let stand at room temperature 30 minutes before continuing)
Brush sliced baguette with additional Mushroom & Sage Olive Oil and toast under broiler until browned on both sides. Heap mushroom mixture over prepared toasts and top with shaved Asiago cheese. Enjoy!
Serves 12