Mushroom and Truffle Crostini

Instructions

1. Prepare the bread
   Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet. Brush both sides lightly with olive oil. Bake for 8-10 minutes until golden and crisp, turning halfway through. Remove from oven and rub each slice with the whole garlic clove while still warm.
2. Sauté the mushrooms
   Heat 3 tablespoons olive oil and butter in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant. Add mushrooms, thyme, and season with salt and pepper. Cook, stirring occasionally, for 8-10 minutes until mushrooms release their moisture and begin to brown.
3. Deglaze and finish the mushroom mixture
   Add white wine to the skillet, scraping up any browned bits from the bottom. Cook until most of the liquid has evaporated, about 2-3 minutes. Remove from heat and stir in 1 teaspoon of the truffle oil. Allow to cool slightly.
4. Prepare the cheese spread
   In a small bowl, mix the mascarpone cheese with half of the Parmigiano-Reggiano and the remaining teaspoon of truffle oil. Season with salt and pepper to taste.
5. Assemble the crostini
   Spread a layer of the mascarpone mixture on each toasted baguette slice. Top with a generous spoonful of the mushroom mixture. Sprinkle with the remaining Parmigiano-Reggiano cheese.
6. Finish and serve
   Return the assembled crostini to the baking sheet and place under a broiler for 1-2 minutes until the cheese is just melted and beginning to brown. Watch carefully to prevent burning. Remove from the oven, sprinkle with fresh parsley and additional thyme leaves if desired. Serve immediately while warm.