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Cooking from the Glossies: Wild Mushroom Crostini with Thyme Vinaigrette

While rosemary is my all-time favorite herb, I have a special place in my heart for fresh thyme. Light and lemony, the flavor blends well with many ingredients and never seems to overpower the final dish—whether a simple vegetable soup or hearty lamb roast. Though thyme is available in supermarkets year-round, it is summer-seasonal, peaking now. Recently, I picked up a large bunch at my local farmers' market and used it to make this wild mushroom crostini from the September issue of Bon Appetit.

There are two great aspects of this recipe. First, both the mushroom mixture and the thyme vinaigrette can be prepared a day ahead (ideal for entertaining). Second, the leftover mushrooms are delectable when tossed into a skillet with scrambled eggs and the vinaigrette makes a delightfully light dressing for simple mixed greens.

If you're budget conscious, don't stress about the truffle oil in the ingredient list. I recently received a small bottle of white truffle-flavored oil ($45—and not even the real thing!) as a gift, and tried the crostini both with and without it. Sure, it added an extra element of deliciousness, but in the end, it didn't feel like an essential component to the dish.

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