Antipasti

So... I am not exactly sure that there is a translation for "crostini." Crusts? Toasts? In any case, this is an AWESOME antipasto!!! My Mamma used to make this one all the time... there was never any left over but if you do have a bit left over and are not sure what to do with it, add it to a frittata, or mix it with some tomatoe sauce and thow it on some pasta, if you don't feel like "crostini" a second time.

Crostini di Funghi/Mushroom Crostini

Ingredients:
 3 tablespoons Extra Virgin Olive Oil
1/2 pound Fresh Mushrooms, preferably Porcini, sliced
(Crimini Mushrooms will substitute)
2 cloves Garlic, finely minced
1/4 cup Dry Red Wine
1/3 cup Mascarpone Cheese (Heavy Cream will substitute)*
1/2 cup Dried Wild Mushrooms (optional) soaked in boiling water
for 30-45 minutes, strained with liquid reserved and mushrooms chopped
Salt, to taste
Red Pepper, to taste
Italian Parsley, finely chopped
12 slices Pane Rustica or Ciabatta, toasted or grilled (any Italian bread will substitute)
PreparationWarm the olive oil in a large sauté pan over medium heat. Add the garlic, sauté until pale gold. Add the dried mushrooms and the fresh mushrooms, stirring occasionally, until they begin to give off their liquid. Add the wine and reserved soaking liquid (if using). Cook until all of the mushrooms are tender and the liquid is reduced by half. Season with salt and red pepper. Transfer the ingredients to a food processor and pulse until coarsely chopped. Add the mascarpone cheese (or cream) and pulse to mix. Be careful not liquefy the mixture. Spread the warm mixture on the bread slices. Sprinkle with the fresh parsley and serve at once.
Recipe Serves: 6 Total time: 30 - 40 minutes 
*Pareve Variation:
For a non-dairy meal, simplynot add the mascarpone cheese or heavy cream.