Brush both sides of each baguette slice lightly with olive oil. Bake for 4 minutes per side. Remove from the oven and sprinkle the Gruyere evenly over the bread. Turn the oven to broil. Place the crostini back in the oven under the broiler until the cheese is melted.
Melt the butter in a large skillet over medium heat. Add the mushrooms, white wine and tamari. Cook until the mushrooms are soft and the liquid has evaporated. Finish with a small pinch of sea salt.
Spoon the mushrooms out of the pan directly onto the crostini. Garnish with the chopped chives and flat-leaf parsley.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Adapted from "The Real Girl's Kitchen" by Haylie Duff. Copyright Razorbill, an imprint of Penguin Group (USA), 2013. Provided courtesy of Haylie Duff. All rights reserved.