Mushroom & Mascarpone Crostini

Preheat oven to 400 F. Spread baguette slices out on a baking sheet and lightly brush the top side with olive oil. Toast at 400 F for 6 minutes. You may be tempted to toast them longer, but resist, or they will become too crunchy! When done remove the pan from the oven and set aside.

In a saute pan over medium heat, cook the garlic with a tablespoon of olive oil until fragrant, about a minute. Add the mushrooms and sherry vinegar, and saute until mushrooms are soft and a lot of the liquid has cooked out. Stir in the chopped parsley and add salt and pepper to taste. Remove from heat.

Spread a thin layer of mascarpone on each slice of toast and top with a spoonful of the mushroom mixture. Serve hot!

Adapted from Small Bites by Jennifer Joyce.