Divine Brie, Mushroom And Rosemary Bruschetta - cooking recipe

Ingredients

1 garlic clove, crushed
1/2 cup olive oil
4 slices sourdough bread, 1/2 inch thick
12 ounces brie cheese, thinly sliced
1 1/2 cups mushrooms, sliced (button, oyster and or or shiitake)
2 tablespoons butter (or olive oil)
1 tablespoon fresh rosemary, finely chopped
salt and pepper

Preparation

Add garlic to olive oil, mix well.
Toast sourdough bread; brush one side with with olive oil (no need to use all oil).
Lay brie slices over toast.
Lightly saute mushrooms in butter, add rosemary, salt and pepper to taste.
Grill bruschetta slices until brie is soft and begins to run.
Place toast on plates and smother with mushrooms.
Serve immediately.