Truffle Bruschetta

Ingredients

• 1/4 cup black truffle-infused olive oil, divided
• 1 (10 ounce) package crimini mushrooms, sliced
• 1/4 cup diced red bell pepper
• 1/4 cup minced flat-leaf parsley
• 2 cloves garlic, pressed, or more to taste
• 1 (8 ounce) package cream cheese, softened
• Salt and ground black pepper to taste
• 1/2 large baguette, sliced into thin rounds

Directions

Heat 2 tablespoons truffle-infused oil in a skillet over medium heat; cook and stir mushrooms until most of the liquid has evaporated, about 5 minutes. Add red bell pepper, parsley, and garlic to mushrooms; cook and stir until mushrooms are golden and lightly browned, about 5 minutes more. Remove skillet from heat.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Stir remaining truffle-infused oil and cream cheese into mushroom mixture until cheese melts from the heat of the skillet; season with salt and pepper. Spread mushroom-cheese mixture onto each baguette round. Arrange rounds on a baking sheet.

Broil bruschetta until bread is warmed, 2 to 3 minutes.