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   Ingredients :
½ cup dried tomatoes
¾ cup butter
4 garlic cloves, finely chopped
½ teaspoon paprika
½ teaspoon dry thyme
1 lb 2 oz (500 g) mushrooms, coarsely chopped
½ cup white wine
1 tablespoon lemon juice
¼ cup fresh basil, finely chopped
1 tablespoon fresh parsley, finely chopped
1 French bread baguette, cut diagonally into 1/3 in. ( ½ cm) thick slices
8 oz (250 g) goat cheese, sliced


Soak dried tomatoes in 1 cup boiling water for 20 minutes or until soft. Drain and chop. Set aside.

Melt 4 tablespoons butter in a large skillet. Add garlic, paprika and thyme and cook a couple of minutes. Add mushrooms and sauté until golden. Pour wine and lemon juice and let mixture cook for 2 minutes. Stir in tomatoes. Stir in basil and remaining butter. Season with salt and pepper. Transfer to a bowl and add parsley.

Arrange bread slices in a single layer on a baking sheet. Bake until golden and remove from oven. Keep in an airtight container until serving time.

Before serving, place a cheese slice over each toast and arrange on a baking pan and bake for a few minutes until warm. Cover with the mushroom mixture.Serve.

15 – 20 appetizers
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