Set oven to 500 or broil. Adjust the oven rack close to the top burners. While allowing the oven to get fire hot, add 12-13 slices bread to a baking pan. Brush with a light coat of olive oil, then sprinkle each bread with garlic granules (optional). As the tops toast, keep a watchful eye as they burn fast. Once tops brown and crisp, flip and lightly brown the bottoms. Remove and let cool. Ovens vary but in mine, this process takes about 6-7 minutes.
Mushroom/Onion/Garlic Mix
In a large skillet, heat oil over medium. Once glistening, add minced/chopped garlic, stirring constantly for 30 seconds. Increase heat to medium-high, then add onion, mushrooms, parsley (or oregano, thyme, basil) and a generous pinch of salt. Stir every so often, until softened and browned. At about the 10 minute mark, stir in pepper and white wine white. Let simmer for another couple minutes until liquid has (for the most part) reduced.
Crostini Assembly
Spread a fork/spoonful of mixture onto each bread, then top with shredded cheese. Place back into the oven to broil for until cheese is bubbly, browned and crisp. Remove and sprinkle with parsley and cracked pepper.
Notes
Newlywed made up recipe.
The amount of garlic is your call.
Serve warm and fresh out the oven.
Room temperature are soooo good too!
Make ahead: the mushroom mix can be made and stored airtight in the refrigerator. When ready to serve, crisp the bread and assemble. The appetizer actually comes out better if made the second day.
Leftovers keep well in an airtight container for a few days.