Mushroom and Red Pepper Crostini



Serves 6 as an appetizer


1 loaf French bread, cut into 1/2-inch slices
1 tablespoon olive oil
2 packages Hokto White Beech mushrooms, ends trimmed and mushrooms pulled apart
8 ounces jarred roasted red bell peppers, sliced into thin strips
salt and freshly ground black pepper
1 Brie cheese round, cut into 1/4-inch slices



1. Heat a frying pan over medium-high heat. When hot, swirl in the olive oil. Add the mushrooms and the red bell peppers and saute for 2 minutes until the mushrooms are tender. Season with salt and pepper.


2. Turn the broiler to low and move the rack about 8-inches below the heating element. Arrange the bread slices on the baking sheet and brush the tops with olive oil. Toast the bread for about 2-4 minutes, until the tops are golden brown.

3. Quickly a slice of Brie cheese on top of each toast and return to the oven for 30 seconds to let the cheese melt just slightly. Remove from oven, top each toast slice with the mushroom and bell pepper mixture.