Mushroom and Bacon Crostini

Mushrooms, bacon and thyme are one of my favourite flavour profiles and together they make a simple, easy to prepare appetizer. Sliced mushrooms, onions and garlic are sautéed in bacon fat, with a touch of brandy and cream. Crispy bacon bits and thyme are stirred in at the end, then spooned on to warm, toasted baguette that is lightly brushed with olive oil. Preparation only takes minutes, leaving you time to get ready before the party, where I’m sure these tasty nibbles will be a hit.

• 5 pieces of bacon
• 1 small onion, minced
• 3 cloves garlic, minced
• 4 cups assorted mushrooms, sliced
• ¼ cup brandy
• 1 tsp Dijon mustard
• ¼ cup whipping cream
• 2 tsp fresh thyme leaves or 1 tsp dried
• salt and pepper to taste
• 1 baguette, 1 inch slice
• extra virgin olive oil
• pea shoots for garnish

1. In a frying pan over medium high heat, cook the bacon until crispy. Remove bacon from pan and add stir in the minced onions and garlic. Cook until golden brown, over medium heat, being careful not to burn.
2. Add the sliced mushrooms, brandy and mustard to the onions and garlic and cook until almost all of the liquid has evaporated. Stir in the cream, bring to a boil. Reduce heat, simmer until thick. Chop the bacon and stir it in along with thyme leaves. Season with salt and pepper. Set aside to cool slightly.
3. Brush sliced baguette with olive oil and toast in a preheated 375*F oven until just crispy, about 5 minutes. Spoon mushroom and bacon mixture on top of warm bread, garnish with pea shoots and serve.