Mushroom and Grape Crostini

Deselect All

For the crostini:

1/2 baguette, cut into twenty-four 1/4-inch slices

1/4 cup extra-virgin olive oil 

1/2 teaspoon salt 

For the spread:

1/2 cup mascarpone cheese, chilled

1 tablespoon chopped chives 

1/4 teaspoon kosher salt 

For the topping:

1/2 pound assorted mushrooms, torn and cut into bite sized pieces

1 cup red grapes, halved 

5 sprigs fresh thyme, leaves removed and stems discarded

2 shallots, sliced into rounds 

3 tablespoons extra-virgin olive oil 

1/2 teaspoon salt 

1 teaspoon sherry vinegar 

24 shavings of Parmesan