Mushroom Toasts with Délice de Bourgogne

Name: Mushroom Toasts with Délice de Bourgogne
Ingredients: 6 tablespoons olive oil; 1 pound mixed fresh wild mushrooms (such as hen-of-the-woods, oyster, and chanterelle), cut into 1-inch pieces, divided; 9 thyme sprigs, divided; 6 large garlic cloves, crushed, divided; 1 ¼ teaspoons kosher salt, divided; 1 teaspoon black paper, divided; 5 tablespoons unsalted butter, softened, divided; 3 tablespoons finely chopped fresh flat-leaf parsley, divided, plus more for garnish; 1 tablespoon sherry vinegar, divided; 6 (½-inch thick) brioche slices, halved; 8 ounces Délice de Bourgogne or other triple-créme cheese, at room temperature (see note below); Pickled pearl onions, thinly sliced; Chopped frisée (white and light green parts only), for garnish; Snipped fresh chives, for garnish; Fresh lemon juice, for drizzling; Extra-virgin olive oil, for drizzling

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Featured in our article, 'Tis the Season!, these delicious Mushroom Toasts with Délice de Bourgogne is a great holiday appetizer.

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Ingredients

6 tablespoons olive oil
1 pound mixed fresh wild mushrooms (such as hen-of-the-woods, oyster, and chanterelle), cut into 1-inch pieces, divided
9 thyme sprigs, divided
6 large garlic cloves, crushed, divided
1 ¼ teaspoons kosher salt, divided
1 teaspoon black paper, divided
5 tablespoons unsalted butter, softened, divided
3 tablespoons finely chopped fresh flat-leaf parsley, divided, plus more for garnish
1 tablespoon sherry vinegar, divided
6 (½-inch thick) brioche slices, halved
8 ounces Délice de Bourgogne or other triple-créme cheese, at room temperature (see note below)
Pickled pearl onions, thinly sliced
Chopped frisée (white and light green parts only), for garnish
Snipped fresh chives, for garnish
Fresh lemon juice, for drizzling
Extra-virgin olive oil, for drizzling