Cream cheese - 1 cup
Béchamel sauce - 1/4 cup
Sautéed mushrooms- 1/2 cup
Toasted baguette, slices - as needed
Provolone - 1/4 cup
Lingonberry or cranberry sauce - 1/4 cup
Crisp bacon bits - 1/4 cup
Fresh rosemary, chopped - 1 tbsp.
In a mixer, add the cream cheese and Béchamel sauce together (or get spreadable cream cheese). Spread the cream cheese mixture on the toasted baguette and then top with mushrooms and provolone cheese. Bake at 350F until hot all the way through, about 5-8 minutes depending on your oven. Plate and top with bacon and fresh rosemary.
