Duck and Mushroom Crostini

• 1 tbsp (15 mL) butter
• 2 pkgs (8 oz each) wild mushrooms (cremini, shitake and oyster mushrooms), finely chopped
• 1 small onion, minced
• 2 cloves garlic, minced
• 1 ½ tsp (7 mL) chopped fresh thyme
• ¼ tsp (1 mL) salt
• Pinch pepper
• ½ cup (125 mL) cream cheese, cubed
• ¼ cup (50 mL) chopped roasted red peppers
• Half artisan baguette, sliced
• 2 tbsp (25 mL) extra virgin olive oil
• Kosher salt
• 1 King Cole Smoked Duck Breast

• In nonstick skillet, melt butter over medium high heat and cook mushrooms, onion, garlic, thyme, salt and pepper for about 12 minutes or until no liquid remains.
• Stir in cream cheese and cook, stirring until cheese is melted.
• Remove from heat and stir in roasted red peppers. Set aside.
• Brush baguette slices with oil and toast in 400 F (200 C) oven for about 10 minutes or until light golden.
• Remove from oven and sprinkle with salt. Let cool.
• Heat small skillet over medium high heat and sear duck breast, skin side down for about 5 minutes or until crisp and brown.
• Turn and reduce heat to medium and cook for 2 minutes or until golden.
• Remove to cutting board and thinly slice breast on a diagonal.
• Spread mushroom mixture onto toasted baguette slices and top with sliced duck. 
• Makes about 24 pieces