|2½||tablespoons olive oil|
|4||small shallots, thinly sliced|
|1||pound cremini mushrooms, thickly sliced|
|Salt and pepper, to taste|
|1||cup grape tomatoes, halved or cut into thirds|
|2||tablespoons chopped fresh parsley|
|4||large (oval shaped), thick slices sourdough or rustic bread|
|3½||ounces gruyere, grated|
1. In a large skillet over medium heat, heat the oil. Add the shallots and cook, stirring occasionally, for 5 minutes or until softened. Add the mushrooms, salt, and pepper. Turn up the heat, and cook, stirring often, for 10 minutes or until the mushrooms are tender and their liquid evaporates.
2. Add the tomatoes, lower the heat to medium, and cook, stirring often, for 3 minutes or until the tomatoes soften. Remove the pan from the heat and stir in the parsley. Taste for seasoning and add more salt and pepper, if you like.
3. Turn on the broiler. Place the slices on a baking sheet. Toast the bread on both sides until golden.
4. Mound the mushroom mixture on the bread and press the cheese evenly on top. Broil for 2 minutes, or until the cheese melts.