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Crostini with Wild Mushrooms, Bacon and Rosemary

1/4 pound bacon (I love Skagit Valley Ranch’s bacon), diced into small pieces
1 shallot or small red onion, minced
1 teaspoon fresh rosemary, chopped
1 pound wild mushrooms (morels, boletus, chanterelles, whatever is available), cleaned and sliced or torn
1/4 cup of vermouth
salt and pepper to taste
2 tablespoons flat-leaf parsley, minced

olive oil, for brushing on crostini
1 baguette (I like Essential’s Columbia bread) sliced 1/2” thick

Heat a large sauté pan over high heat. Add the bacon, turn the heat down to medium and render the fat out of the bacon. After a few minutes, add the shallot and rosemary and stir. Cook for another few minutes.

Add the mushrooms to the pan, raise the heat and stir until a lot of the water has evaporated out of the mushrooms, about 5 minutes. Leave the mushrooms to brown and caramelize on the bottom of the pan and then deglaze the pan with the vermouth, scraping up any browned bits. Season with salt and pepper to taste (Keep in mind that the bacon is salty). Stir in the Italian parsley and keep warm.

Heat a broiler or grill. Lightly brush olive oil onto the sliced bread and cook under the broiler or grill until lightly browned, 1-2 minutes. Top each piece of crostini with some of the mushroom mixture, garnishing with rosemary flowers if you have them.

Note: Makes 10-15 crostini