Crostini with Mushrooms, Prosciutto, and Blue Cheese

I've had the recipe for a while. It was yummy!

Crostini with Mushrooms, Proscuitto, and Blue Cheese

• 3 Tbsp butter
• 1/2 lb shitake mushrooms
• 4 ounces crimini mushrooms, chopped
• 2 garlic cloves, minced
• 1/2 cup whipping cream
• 1/2 cup crumbled blue cheese
• 1/2 cup chopped thinly sliced prosciutto, I used danish bacon
• 18 1/2 inch thinly sliced sourdough baguette

Melt butter in large skillet over medium high heat. Add all mushrooms and garlic and saute until mushrooms are cooked through and brown, about 10 minutes. Add cream and boil until liquid is completely absorbed, about 2 minutes. Remove from heat. Add blue cheese and stir until it melts. Mix in prosciutto. Season to taste with salt and pepper. Transfer mushroom mixture into a bowl. (This can be made a day ahead of time and refrigerate)

Preheat oven to 375 degrees. Arrange bread slices on baking sheet. Bake until just golden about 5 minutes. Mound 1 generous tablespoon on each slice. Return to oven and bake about 6 minutes. Sprinkle with chopped parsley.