24 slices bruscetta (toasted Italian bread)
1/2 cup olive oil
4 cloves garlic, chopped
3/4 lb. fresh porcini mushrooms, diced
1/4 cup brandy
2 sprigs fresh thyme, leaves only
24 slices radette cheese
Heat olive oil in skillet. Add garlic & saute until tender but not browned. Add porcini, brandy & thyme saute for approx. 5 min. or until tender. Remove from heat. Spread mushroom mixture over toasts. Top with a slice of cheese and place under broiler until cheese melts and/or browns slightly. Serve hot as a light lunch or antipasto.
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