Ingredients:

16 slices ciabatta of other artisan bread

3 tbs olive oil

For the Topping:

3 tbs olive oil

2 garlic cloves, peeled and finely chopped (use mini food processor)

1 lb. wild mushrooms (such as oyster, shiitake or crimini) sliced thickly

1/4 tsp salt

2-3 tbs sherry

Small handful of flat-leaf parsley, finely chopped

8 oz of mascarpone cheese

zest of 1-2 oranges

To prepare bread: Slice the bread into 1/2 inch slices, brush with olive oil and bake on a non-stick baking sheet for about 4-5 minutes in a 400-degree oven.  Bread should be browned on the edges but chewy in the center.  Cool.  Store in an airtight container for up to two days.

For the topping:  Heat 3 tbs olive oil over medium heat.  Saute garlic for 1 minute.  Add mushrooms and salf, tossing gently to coat.  Saute about 4 minutes or until just wilting.  Add the sherry and parsley gently and remove from heat.  Spread 1 tbs mascarpone cheese on each slice of bread.  spoon on the mushroom mixture and sprinkle with zest.  Serve immediately.