• 12 slices baguette (1/2-inch-thick slices)
• 1/4 cup olive oil, divided
• 2 cloves garlic, minced and divided
• 8 oz cremini mushrooms, sliced
• 1/2 cup diced onion
• 1/4 cup chopped fresh parsley, divided
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded Wood River Creamery Black Truffle Cheese

Preheat oven to 425˚F.

• Line a baking sheet with foil.
• Arrange baguette slices on the prepared baking sheet.
• In a small bowl, stir together 2 tbsp of oil and half the garlic. Brush baguette slices with oil mixture.
• Bake for 6 to 8 minutes or until lightly toasted. Increase heat to broil.
• Meanwhile, in a large skillet set over medium-high heat, add remaining oil, mushrooms, onion, 2 tbsp parsley, the remaining garlic, salt, and pepper; cook, stirring occasionally, for 8 to 10 minutes or until mushrooms are tender and starting to brown.
• Spoon mushroom mixture evenly over toasted baguette slices. Top evenly with cheese.
• Broil bruschetta for 2 to 3 minutes or until cheese has melted. Garnish with remaining parsley.

Tip: If preferred, use a medley of mushrooms, such as cremini, oyster, and shiitake.