Artichoke & Mushroom Toasts
36 slices French bread baguette (1/2 inch thick)
3 tablespoons olive oil, divided
1/2 pound sliced fresh mushrooms
1/2 pound sliced baby portobello mushrooms
1/2 teaspoon Italian seasoning
2 tablespoons butter
6 garlic cloves, minced
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1/3 cup mayonnaise
1 tablespoon shredded Parmesan cheese
2 cups (8 ounces) shredded Swiss cheese
Place bread on baking sheets; brush with 2 tablespoons oil. Broil 4-6 in. from heat for 1-2 minutes or until lightly toasted.
In a large skillet, saute mushrooms with Italian seasoning in butter and remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside.
Place artichokes in a food processor; cover and process until finely chopped. Add mayonnaise and Parmesan cheese; cover and process until blended. Spread over toast slices; top with mushrooms and sprinkle with Swiss cheese.
Bake at 350° for 4-6 minutes or until cheese is melted. Yield: 3 dozen.
To Make Ahead: Prep the toasts earlier in the day and store on baking sheets in the refrigerator. Sprinkle with Swiss cheese just before baking.
Recipe found here: Artichoke & Mushroom Toasts