Mushroom and Camembert Bruschetta

Name: Mushroom and Camembert Bruschetta
Yield: 6
Ingredients: 4 anchovy fillets; 2/3 cup milk; 1/2 tablespoon cream cheese; 1/2 tablespoon butter; 1/2 tablespoon wheat flour; 1/4 cup champagne vinegar; 1/2 cup olive oil; Salt and black pepper to taste; 12 Paris mushrooms; 12 portobello mushrooms (or substitute with shiitake); Thyme sprigs; 6 slices of homemade bread; 1 clove of garlic

1
4 anchovy fillets
2
2/3 cup milk
3
1/2 tablespoon cream cheese
4
1/2 tablespoon butter
5
1/2 tablespoon wheat flour
6
1/4 cup champagne vinegar
7
1/2 cup olive oil
8
Salt and black pepper to taste
9
12 Paris mushrooms
10
12 portobello mushrooms (or substitute with shiitake)
11
Thyme sprigs
12
6 slices of homemade bread
13
1 clove of garlic

Ingredients

1
4 anchovy fillets
2
2/3 cup milk
3
1/2 tablespoon cream cheese
4
1/2 tablespoon butter
5
1/2 tablespoon wheat flour
6
1/4 cup champagne vinegar
7
1/2 cup olive oil
8
Salt and black pepper to taste
9
12 Paris mushrooms
10
12 portobello mushrooms (or substitute with shiitake)
11
Thyme sprigs
12
6 slices of homemade bread
13
1 clove of garlic

Directions

1
Mash four anchovy fillets together to form a paste
2
Combine two-thirds cup milk and bring to a simmer in a small saucepan
3
Add half teaspoon of cream cheese, stirring until dissolved
4
In another bowl, mix together equal parts butter and wheat flour to form a smooth paste
5
Combine the two pastes and heat over low heat, stirring until thickened
6
Reserve the mixture
7
Mix well one-quarter cup champagne vinegar, half cup olive oil, salt, and black pepper
8
Add 12 Paris mushrooms and 12 portobello mushrooms (or substitute with shiitake), all sliced into thick pieces
9
Add thyme sprigs and reserve
10
Brush six slices of homemade bread with olive oil, sprinkle minced garlic over each slice, and toast
11
Spread the anchovy paste over each toasted bread slice, top with marinated mushroom and camembert cheese, and serve with a green salad