- 1 crusty baguette, sliced thin and toasted
- 1 package sliced Lorraine® cheese
- 2 c. sliced mushrooms
- 1 medium shallot, diced
- 2 Tbsp. olive oil
- Fresh Italian parsley and basil for garnish
Heat skillet over medium heat. Drizzle skillet with olive oil. Add mushrooms and shallots. Cook until tender.
Place bread on cookie sheet. Add mushrooms and shallots to top of bread. Top with a small square of Lorraine® cheese. Broil on low setting for 1-2 minutes or until cheese is melted and bubbly.
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