Crostini With Mushrooms, Prosciutto, and Bleu Cheese

• butter↗3 tablespoons
• fresh shiitake mushroom, stemmed, caps chopped↗1⁄2 lb
• cremini mushrooms, chopped↗4 ounces
• garlic cloves, minced↗2
• whipping cream↗1⁄2 cup
• crumbled blue cheese1⁄2 cup

  (about 2 ounces)

• chopped thinly sliced prosciutto1⁄2 cup

  (about 2 1/2 ounces)

• sourdough bread18 slices

  (1/2 inches thick, diagonally sliced)

• chopped parsley

Step-by-step instructions

1. 1

   Melt butter in a heavy large skillet over medium high hear. Add all mushrooms and garlic and sauteed until mushrooms are cooked through and brown, about 10 minutes.

2. 2

   Add cream and boil until liquid is completely absorbed, about 2 minutes.

3. 3

   Remove from heat. Add bleu cheese and stir until cheese melts.

4. 4

   Mix in proscuitto. Season with salt and pepper. Transfer to a bowl. (Mushroom topping can be made 1 day ahead. Cover and refrigerate. If you make this the day before make sure to bring the topping mixture to room temperature so it is easy to work with.).

5. 5

   Preheat oven to 375 degrees. Arrange bread slices on baking sheet. Bake until just golden, about 5 minutes.

6. 6

   Mound 1 generous tablespoon mushroom topping on each slice of bread. Return to oven and bake until heated through, about 6 minutes.

7. 7

   Sprinkle with chopped parsley.