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Preheat your oven to 350 degrees Fahrenheit.
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Slice a baguette into thin slices and place onto a shallow baking sheet.
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Brush 1-2 tbs of olive oil over the tops of the bread. Bake in the oven for 6-8 minutes or until the slices begin to brown.
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Remove the bread from the oven and then turn the oven off.
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Add small pieces of swiss cheese to each crostini and place back in the off oven for another 3-4 minutes or until the cheese starts to melt. Remove and set aside.
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In a medium to large saute pan, add 2 tablespoons of olive oil and finely diced onion.
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Saute for 6-8 minutes or until the onions have started to brown.
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Add the sliced mushrooms and dried thyme to the pan. Cook for 10-12 minutes or until the mushrooms have released all of their liquid and have started to brown.
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Season with a little salt and pepper.
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Then add the balsamic vinegar. Make sure to use a quality balsamic vinegar.
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Once the balsamic vinegar has been absorbed remove the mushrooms from the heat. Add the parsley and stir in.
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Then top each Swiss cheese covered crostini with mushroom mixture.
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Serve immediately.