Crostini with Wild Mushrooms & Mozzarella

An elegant delicious first course, these rich-tasting crostini also make a lovely light lunch or dinner.

Crostini with Wild Mushrooms & Mozzarella:

2 T. extra-virgin olive oil
2 garlic cloves, chopped
1 pound your favorite mushrooms, stems removed, chopped
1/4 cup white wine
1/2 tsp. salt
1/4 tsp. freshly ground pepper
24 small (1/2-inch thick) slices country-style bread, preferably ciabatta, toasted
1 pound fresh buffalo mozzarella cut into 24 slices
2 T. chopped fresh Italian parsley

Preheat oven to 370 degrees. In a 12-inch nonstick skillet, heat olive oil over medium-high heat. Saute garlic until fragrant, about 30 seconds. Add chopped mushrooms and saute 3 to 4 minutes. Pour i wine; increase heat to high and cook, stirring until liquid evaporates, about 5 minutes. Mix in salt and pepper.

Arrange toasted bread slices on a large cooking sheet pan. Top each piece with a slice of mozzarella. Bake 5 to 7 minutes, until cheese s melted.

Top crostini with mushroom mixture; sprinkle with parsley. Serve warm.