Crostini For The Aperitif

Preparation:

Preparation: Clean the mushrooms by removing the ends of the stems, then wash them quickly and dry them. Finely chop the onion together with the garlic cloves. Also chop the bacon very fine (you can chop all three of these ingredients by putting them together in the mixer). Heat the oil in a large saucepan and, over a moderate heat, brown everything in the preparation. In the meantime, put the mushrooms on the cutting board and chop them coarsely with a large knife and, when the sauté is ready, pour them into the pan together with the tomato puree. Mix, season with salt and a generous grind of pepper and cook for about twenty minutes until the mushrooms have dried. Remove the crust from the slices of bread and toast them lightly, then line them up on a serving plate, spread the mushroom mixture over them and sprinkle with chopped parsley. Serve them piping hot together with a glass of fresh Vernaccia.