Mushroom and Brie Crostini
- 3 tbsps butter or extra virgin olive oil
- 1/2 tsp garlic, minced
- 6 ozs fresh mushrooms, sliced
- 4 ozs brie cheese, rind removed, cubed
- 1 sourdough bagette, sliced, brushed with olive oil, toasted
- fresh thyme sprigs
- salt and pepper
In a saucepan over medium heat, melt the butter. Sauté the garlic and mushrooms until tender, lightly browned and most of the liquid has cooked down, about 5 minutes.
Mix in the Brie. Cook and stir until melted and well blended.
Spoon mushroom mixture onto toasted baguette slices. Season with salt and pepper to taste, top with thyme sprigs.