25 pieces
| 1 pound | assorted wild mushrooms, sliced thin |
| 6 oz | whole kernel corn |
| 1 | yellow onion, diced small |
| 4 oz | olive oil |
| 1 Tbsp | Tone’s® Dried Chives |
| 1 Tbsp | Tone’s® Garlic and Herb Seasoning |
| 1 loaf | French bread, 1/4 inch slices, lightly toasted |
| 4 oz | grated parmesan cheese |
1. Heat large skillet on medium heat. Add olive oil. When heated add mushroom and onions; cook until tender.
2. Add corn and Tone’s® Garlic and Herb seasoning. Mix well.
3. Remove from heat add Tone’s® Dried Chives and cool.
4. Place French bread slices on platter. Spoon small amount of mushroom mix on bread and top with cheese. Serve chilled.