Camembert and Wild Mushroom Crostini

Camembert and Wild Mushroom Crostini
This recipe came from one of my supplier’s website!
A mushroom lovers’ dream – Tastes best when cooked outdoors, and you are surrounded by the great outdoors!


Ingredients:
250g Le Rustique Camembert or Brie D’Meaux sliced
12 to 18 ½-inch slices of baguette, cut on the bias (par baked Baguettes available at the shop!)
450 g mushrooms (use one or more types of shitakes, cremini, and/or oyster mushrooms), cleaned and diced
1 bunch Swiss chard, washed, stems separated and chopped finely, leaves chopped roughly
1 finely chopped shallot
3 tbsp butter
2 tbsp olive oil
1 tbsp finely chopped parsley
Salt and pepper to taste
Fresh thyme for garnish


Preparation and Cooking:
Heat 1 tbsp of butter and 1 tbsp of oil in a sauté pan over medium-high heat.


Add the mushrooms and cook for 8-10 minutes until water from the mushrooms has evaporated, stir often.


Add 1 tbsp of butter and the chopped shallot.


Sauté another 2 to 3 minutes and season with salt and pepper.


Add the parsley, remove from pan and set aside.


In the same pan, heat 1 tbsp of olive oil.


Add the Swiss chard stems and sauté for 4 to 5 minutes until beginning to soften.


Add the leaves and 1 tbsp of butter.


Once the leaves start wilting, mix well and season with salt and pepper.


Cook another 2 to 3 minutes. Remove from heat and set aside.


Preheat the oven to 350 °F (180 °C).


Place bread slices on a lined baking sheet and drizzle with olive oil.


Bake for 2 to 3 minutes on each side.


Garnish each piece of bread with 1 tbsp of cooked Swiss chard, top with 1 tbsp of mushrooms and 1 slice of Le Rustique Camembert.


Finish with a small sprig of thyme.


Return to oven for 1 to 2 minutes until cheese starts to melt.


Serve immediately.


Pair: Try with a Pinot Blanc or the recommended Pinot Noir