Bruschetta with Mushrooms & Caramelized Onions

Description:

Ingredients:

Sourdough baguette, sliced on angle 1/2 inch thick, 8-12 pieces
1/2 lb thin sliced mushrooms (I prefer Shitake, but you can use almost any mushroom)
1/4 cup Italian parsley, diced
1/4 cup tomatoes, diced
1/2 yellow onion, chopped
4 oz Boursin cheese (Boursin cheese is similar to a soft cream cheese)
4 oz sliced Provolone
1/4 cup dry white wine
1/2 cup chicken broth
Crushed red pepper
Salt and pepper
1 tablespoon unsalted butter
1 tablespoon olive oil

Instructions:

To create the crustini, toast slices of baguette, then add slices of Provolone, and place under broiler until crispy. Set aside to cool.

In a pre-heated pan, melt the butter with the olive oil. Add onions and a pinch of crushed red pepper. Cook until onions are softened (approximately 5 minutes).

Add mushrooms and cook 3-5 min until softened. Then deglaze with white wine.

Add broth and cook down until liquid slightly reduces. Then stir in tomatoes and parsley. Cook 3-5 min. Add salt and pepper to taste.

Arrange the crustini in a pie shaped pattern on a plate, then lay mushroom and onion mix in center of plate.

Top the end of each crustino with a teaspoon of Boursin cheese and serve.