Sautéed Garlic Mushrooms and Spinach Crostinis

Preheat your oven to 350F. Cut the baguette into 1/4 inch thick slices and arrange them on a baking sheet. Brush and coat both sides of each slice with the olive oil + melted butter mix and season with a pinch of sea salt and dry rosemary or thyme. Bake for approximately 10 minutes, flipping them halfway through for even browning. Allow them to cool and harden a bit before adding your toppings. 

In a skillet on medium-high heat, warm up your extra virgin olive oil or avocado oil. Add the minced garlic and stir often, as it burns easily. Throw the mushrooms in, stir and season with sea salt, tamari (or soy sauce), and pepper. Allow them to sauté and soften for about 3-5 minutes. Finally, add your greens (arugula, Swiss chard, or spinach) and sauté until soft, which only takes about 2 minutes. Drain any excess liquid or sauce and transfer the mushrooms and spinach to a bowl. Use the sautéed mixture to top the cooled crostini. Enhance with optional sprinkles of red pepper flakes, fresh parsley, fresh grated Parmesan, a drizzle of balsamic glaze, or truffle oil.