- 2 tbsp Natrel salted butter
- 3 tbsp olive oil
- 450 g wild mushrooms, cleaned and diced
- 1 shallot, finely chopped
- salt and pepper
- 1 tbsp finely chopped Italian parsley
- 1 bunch Swiss chard, washed, stems separated and chopped finely, leaves chopped roughly
- 12–18 slices of baguette, cut on the bias 1/2" thick
- 250 g L’Extra Camembert, sliced
- fresh thyme
- Heat 1 tbsp of the butter and 1 tbsp of the oil in a skillet over medium-high heat. Add the mushrooms and cook, stirring often, for 8–10 minutes, until the moisture from the mushrooms has evaporated. Add 1 tbsp of butter and the shallot. Sauté another 2–3 minutes and season to taste with salt and pepper; add the parsley. Transfer to a bowl and set aside.
- In the same pan, heat 1 tbsp of the olive oil. Add the Swiss chard stems and sauté for 4–5 minutes until beginning to soften. Add the leaves and the remaining butter. Once the leaves start wilting, mix well and season to taste with salt and pepper. Cook another 2–3 minutes. Remove from the heat and set aside.
- Preheat the oven to 350°F. Place bread slices on a parchment-lined baking sheet and drizzle with the remaining olive oil. Bake for 2–3 minutes on each side.
- Top each piece of bread with 1 tbsp of cooked Swiss chard, 1 tbsp of mushrooms and 1 slice of L’Extra Camembert. Garnish with a small sprig of thyme. Return to the oven for 1–2 minutes, or until cheese starts to melt. Serve immediately.