These delicious appetizers feature the earthy flavor of wild mushrooms. You can also serve these as a unique accompaniment to soups or salads.

Ingredients
1 baguette loaf, cut into 18 (3/4-inch) thick slices
1/4 cup Carapelli Premium Extra Virgin Olive Oil
4 cloves garlic, divided
3 cups thinly sliced mushrooms such as cremini, oyster and shiitake
2-3 Peloponnese Roasted Sweet Red Peppers, thinly sliced into 1 1/2-inch pieces
1/3 cup Peloponnese Pitted Kalamata Olives, quartered
1/8 teaspoon ground black pepper
3/4 cup shredded Fontina or Monterey Jack cheese

Cooking Directions
Preheat broiler. Lightly brush both sides of bread with a small amount of olive oil. Broil bread under broiler until golden brown on both sides, turning once. Meanwhile, in large skillet, in 1 tablespoon olive oil, sauté 2 cloves minced garlic and mushrooms over medium-high heat until lightly browned and slightly softened; about 3-5 minutes. Add roasted peppers, olives and ground black pepper; remove from heat. Rub top of toasted baguette slices with remaining garlic cloves (cut in half). Top bread with mushroom mixture and sprinkle with shredded cheese. Makes 18 appetizer servings.

Preparation Time: 20 minutes

Total Time: 30 minutes

Wine Suggestions: Beaujolais, Valpolicella, Chardonnay