• Preheat oven to 350F (180C). Line a sheet pan with parchment paper and set aside.

Prepare the Baguette:

• Brush baguette slices with olive oil, place on the sheet pan and sprinkle with sea salt and pepper. Bake for 15 minutes or until golden. Set aside.

Cook the Mushrooms:

• In a large nonstick pan, heat the olive oil on medium high until shimmering. Add the mushrooms in an even layer and allow to sear without stirring for 3-4 minutes. When golden, flip and toss mushrooms every 3-4 minutes up to 10 minutes reducing heat as needed to prevent scorching making sure all sides are golden.

  Reduce heat to low, toss in the garlic and stir about 30 seconds. Add the wine to deglaze the pan. It will steam, bubble and cook down quickly. Remove the mushrooms from heat and toss with 1 tsp of parsley. Set aside.

Make the Whipped Goat Cheese:

• In the bowl of a food processor, add the goat cheese, cream cheese, rosemary and lemon juice. Process until whipped smooth and light. About one minute. Set aside.

Putting the Crostini Together:

• Spread whipped cheese on the cooled crostini, top with a spoonful of mushrooms, a sprinkle of remaining parsley, a pinch of salt and a few grinds of pepper. Serve at room temperature.