California Style Rustic Bruschetta

• large onion, sliced↗1
• olive oil, divided↗7 tablespoons
• coarse salt↗1⁄2 teaspoon
• shiitake mushroom, sliced↗1⁄2 cup
• cremini mushroom, sliced↗1⁄2 cup
• artichoke heart, sliced1⁄2 cup
• sun-dried tomato, sliced↗1⁄4 cup
• medium French baguette↗1
• mascarpone cheese↗1 cup
• garlic cloves, minced↗3
• shallot, minced↗1⁄2
• ground black pepper↗1⁄4 teaspoon
• shaved parmesan cheese (garnish)

Step-by-step instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Combine onion and 2 tablespoons olive oil in large saute pan over medium heat. Add 1/4 teaspoon salt. Cook until onions are soft and golden brown, about 20 minutes.

3. 3

   Meanwhile, toss mushrooms and artichoke hearts with 3 tablespoons olive oil on a medium baking sheet. Roast for 10 to 15 minutes, until everything is golden brown. Reduce oven temperature to 300°F.

4. 4

   Combine caramelized onions, mushrooms, artichoke hearts, and sun dried tomatoes in a large bowl. Set aside.

5. 5

   Cut baguette into 1/4-inch-thick slices. Place slices on a large baking sheet, and drizzle with remaining 2 tablespoons oil. Bake for 15-20 minutes, until crisp but not browned. Set aside.

6. 6

   Combine mascarpone cheese, minced garlic, minced shallots, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Whisk until combined.

7. 7

   Spread toasted baguette slices with the mascarpone mixture, then top with mushroom mixture. Garnish with shaved Parmesan cheese.