Crostini with Mushrooms,Prosciutto and Blue Cheese by Janet

Makes about 18

3 Tbs. butter
1/2 lb. fresh shiitake mushrooms stemmed, caps chopped
4 oz. crimini mushrooms, chopped
2 cloves garlic, minced
1/2 C. whipping cream
1/2 C. crumbled blue cheese
1/2 C. chopped, thinly sliced prosciutto
18 1/2 inch thick diagonal bread slices from a baguette
Chopped fresh parsley

Melt butter in heavy 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 cheese melts. Mix in prosciutto and season to taste with salt and pepper. Mushroom topping can be made 1 day ahead. Cover and refrigerate.

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