Wild Mushrooms Crostini

This Italian dish is extremely popular because of its versatility: it can be served as a snack or antipasto, or with drinks. Crostini can be topped with chicken liver pate, a mixture of tomato, mozzarella and basil, or grilled vegetables. This version using wild mushrooms is exceptionally good-even if you can't get hold of any wild mushrooms and have to use cultivated instead.

400g mixed wild mushrooms (whatever you can get)
2 garlic cloves, 1 finely chopped
1 small fresh red chilli, finely chopped
8 tbsp olive oil
1 tbsp coarsely chopped parsley
1 tbsp marjoram leaves (to replace the nepitella or wild mint used in Tuscany)
4 larges slices Pugliese bread
Salt and pepper to taste

Clean the mushrooms thoroughly and cut them into cubes.

Fry the finely chopped garlic and chilli in six tablespoons of the olive oil, and before the garlic starts to colour, add the mushrooms. Saute or stir-fry them briefly for a few minutes only so that they retain their crisp texture. Add the parsley, marjoram and some salt and pepper.

Meanwhile, toast the slices of bread on both sides, then rub them very slightly with the whole garlic clove. Brush with the remaining olive oil and top with the mushrooms. Serve immediately.

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