Mushroom Crostini

Recommended wine pairing: Remole Toscana IGT or Tenuta Frescobaldi di Castiglioni

Serves: 12 as an appetizer

1 baguette, thinly slice, brushed with olive oil and baked in a 375 degree oven for 10 minutes (or until crispy and golden)
1/2 lb. Chantarelle mushrooms
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 tsp. rosemary, chopped
4 cloves garlic, chopped
2 Tbsp. Italian parsley, chopped
1/2 tsp. salt
Freshly ground black pepper

Preheat oven to 375 degrees. Wipe mushrooms clean with damp towel and cut off the stems. Toss the mushrooms with 3 Tbsp. of olive oil, 3 Tbsp. vinegar, rosemary and garlic. Place them on a baking sheet in the preheated oven. Roast for 10 minutes. Remove from oven and let cool.

Slice the mushrooms thinly and toss them with the remaining vinegar and olive oil. Add the chopped parsley and season with salt and pepper. Serve on toasted baguette slices.