1 large garlic clove, minced
1 teaspoon chopped thyme
3 tablespoons water
Salt and freshly ground pepper
1/4 pound Fontina cheese, coarsely shredded
1 tablespoon chopped parsley
Four 1/2-inch-thick slices of peasant bread, halved diagona
5 tablespoons extra-virgin olive oil
1 1/2 pounds white mushrooms
2 tablespoons unsalted butter
2 medium shallots, finely chopped

Set the oven to 400 degrees. 3 tablespoons of the olive oil should be drizzled over the bread once it is placed on a
baking pan. Toast for 12 minutes, or until the edges are just beginning to turn golden. Switch on the broiler.
Slice the mushrooms very thinly in the interim. The butter should be cooked for two minutes over high heat in a
big skillet to lightly brown it. Mushrooms and the remaining 2 tablespoons of olive oil should be added, and they
should be cooked for 2 minutes without being stirred. For the next 10 minutes, simmer the mixture, stirring
regularly, until it is evenly browned. Add the shallots, garlic, and thyme, reduce the heat to medium, and simmer
for 5 minutes, or until the shallots are soft. Cook for an additional three minutes after adding the water and
scraping off any browned bits from the pan’s bottom. After giving the mushrooms a salt and pepper seasoning,
turn off the heat.
Place the cheese on top of the toasts after spooning the mushroom mixture on them. For two minutes, or until
the cheese is melted, broil the dish. Place the crostini on a dish, top with parsley, and then serve