1cupfinely chopped mushroom (about an 8-ounce package)
1tbspchopped fresh dill
1garlic clove, finely chopped
1tbspchopped fresh chives
2-3Roma tomatoes, sliced
sea salt and pepper
extra chives for garnishing
Cut baguettes on the diagonal into crostini. Put half of them on a baking sheet and sprinkle each with olive oil. Bake in preheated 400 degree oven for about 10-15 minutes, or until lightly browned. Leave oven on.
In bowl of mixer, add softened cream cheese and sour cream. Blend on medium until thoroughly combined. Divide mixture into two bowls.
In one bowl, add all ingredients for hot mushroom cheese spread and blend until well mixed. Spread on other half of crostini that's unbaked. Bake at 400 degrees for 10-12 minutes, or until hot and bubbly. Remove from oven and place on serving tray. Garnish with fresh dill sprigs.
In the other bowl, add chives and blend well. Spread onto already baked crostini slices and top with tomato slices. Sprinkle with sea salt and pepper, and garnish with fresh chive sprigs.