1 pound wild or cultivated mushrooms, thinly sliced
1 tablespoon fresh chopped flat-leaf parsley
1 teaspoon fresh chopped thyme
1 teaspoon fresh chopped mint
Kosher salt
3 ounces coarsely grated Point Reyes Toma, about 1 cup
3 ounces Point Reyes Original Blue, crumbled
1/2 baguette, cut into ¼-inch slices diagonally, toasted, cut into
2 teaspoons freshly squeezed lemon juice
Instructions
Heat olive oil in a large skillet over medium-high heat. Add the mushrooms and cook until the liquid has evaporated, 7 to 10 minutes.
Add the parsley, thyme, and mint, and toss together. Season well with salt.
Remove from the heat. Let cool and add the cheese. Gently mix together.
Preheat a broiler. Distribute the mushrooms and cheese on top of the toast. Place the toasts on a baking sheet in a single layer and place them under the broiler until the cheese melts.
Place on a platter, drizzle with a bit of lemon juice, and serve.
