• 1 – 14-inch French baguette
• 2 tablespoons extra virgin olive oil
• 1 package (8 oz. each) Culinary Tours Fontina Cheese
• 12 ounces sliced mixed mushrooms*
• 1/4 cup chopped shallot
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper

1. Preheat oven to 400.
2. Cut bread diagonally into 24 1/2-inch slices.
3. Lightly brush oil over both sides of bread slices; arrange slices in a single layer on a baking sheet.
4. Bake 8 to 10 minutes or until lightly browned, turning after 5 minutes.
5. Unwrap cheese and place on a waxed paper lined tray in freezer for 15 minutes.
6. Meanwhile, sauté mushrooms and shallot in butter until soft and mushrooms are lightly browned, about 7 to 9 minutes.
7. Add garlic, rosemary, thyme, salt and pepper; cook 2 minutes.
8. Cut fontina into 24 even slices. Place 1 slice cheese on each slice of bread.
9. Top with equal amounts of mushrooms.
10. Bake 3 to 4 minutes until cheese melts.
11. Serve warm.

*Use a blend of mushrooms such as button, porcini, shitake and oyster.