Parmesan Bruschetta with Mushroom Ragu

Ingredients

• 1 lb bread baguette french ends trimmed cut into 18 slices
• 14.5 oz canned tomatoes diced undrained canned
• 0.5 lb cremini and shiitake mushrooms fresh cut in half
• 0.3 tsp pepper red crushed
• 1 oz porcini mushrooms dried
• 0.3 cup thyme leaves fresh chopped
• 3 Tbsp olive oil divided
• 1  onion chopped
• 0.5 cup parmesan cheese divided grated kraft
• 2 cups water hot

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Add hot water to dried mushrooms in bowl; let stand 15 min. Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat.
2. Add fresh mushrooms, onions, crushed pepper and 1/4 cup cheese; mix well. Cook 10 min., stirring frequently.
3. Add soaked mushrooms (with liquid) to skillet along with the tomatoes and thyme; stir. Bring to boil; simmer on medium-low heat 10 min., stirring frequently.
4. Meanwhile, heat oven to 425F.
5. Place bread slices in single layer on baking sheet.
6. Brush with remaining oil; sprinkle with remaining cheese.
7. Bake 10 min.
8. Spoon mushroom mixture onto toast slices just before serving.