Mediterranean Bruschetta

18 ( 3/4-inch ) thick baguette slices
1/4 cup Carapelli premium Extra Virgin olive oil
4 cloves garlic, divided
3 cups thinly sliced mushrooms such as cremini, oyster, and shitake
2-3 Peloponnese roasted sweet red peppers, thinly sliced into 1 ½-" pieces
1/3 cup Peloponnese pitted kalmata olives, quartered
1/8 teaspoon ground black pepper
3/4 cup shredded Fontina or Monterey jack cheese

Preheat broiler.

Lightly brush both sides of bread with a small amount of olive oil.

Broil bread under broiler until golden brown on both sides, turning once.

Meanwhile, in large skillet, in 2 tablespoons of olive oil, sauté 2 cloves minced garlic and mushrooms over medium-high heat until lightly browned and slightly softened; about 3-5 minutes.

Add roasted peppers, olives and ground black pepper; remove from heat.

Brush top side of toasted baguette slices with remaining garlic cloves (cut in half). Top bread with mushroom mixture and sprinkle with shredded cheese.

Makes 18 appetizer servings
Source: Hormel Foods