Bacon and Smoked Paprika Deviled Eggs

This bacon-and-egg combination is a sophisticated take on a classic appetizer. The bacon adds flavor as well as texture to the filling, and you can dial the hot sauce up or down for just the right amount of heat. The recipe can easily be doubled or tripled to serve a crowd. 

• 
  
  4 large eggs
  
  


• 
  
  3 Tbs. mayonnaise
  
  


• 
  
  1 Tbs. finely chopped flat-leaf parsley
  
  


• 
  
  Hot pepper sauce, to taste
  
  


• 
  
  2 slices cooked bacon, finely chopped
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Smoked paprika, for garnish
  
  

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crack
the shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, parsley, and hot pepper sauce and continue to mash until smooth. Stir in the bacon and season to taste with salt and pepper. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little smoked paprika.

Tequila-Grapefruit Cocktails

This cocktail is a riff on the classic combination of tequila and grapefruit soda known as a Paloma. Here, fresh grapefruit juice and grapefruit-infused tequila add bright, citrusy flavor to the drink, while elderflower liqueur adds a touch of sweetness.

• 
  
  4 fl. oz. (1/2 cup) grapefruit-infused silver (blanco) tequila (see note below), preferably Partida (or Don Julio Blanco or El Mejor)
  
  


• 
  
  2 fl. oz. (1/4 cup) fresh grapefruit juice
  
  


• 
  
  1-1/2 fl. oz. (3 Tbs.) St-Germain elderflower liqueur
  
  


• 
  
  1 fl. oz. (2 Tbs.) fresh lime juice
  
  


• 
  
  Club soda
  
  


• 
  
  Grapefruit twists or lime wedges, for garnish
  
  

Put the tequila, grapefruit juice, St-Germain, and lime juice in a cocktail shaker filled with ice. Cover and shake vigorously for 10 seconds. Strain into 2 double old fashioned glasses filled with fresh ice, and top with a splash of club soda. Garnish with a twist or a wedge of lime.

Note: To make the grapefruit-infused tequila, shave the zest from 2 grapefruits with a vegetable peeler. Add the zest to a 750-ml bottle of silver tequila (pour off enough tequila to make room for the zest). Chill in the refrigerator for at least 3 days and up to 2 weeks. Remove the zest after 2 weeks. The tequila will keep indefinitely once the zest is removed.

Rhubarb-Ginger Sparkler

When rhubarb is in season in early spring, make the most of its tart flavor with this spicy, pale pink cocktail. It’s easy to scale up, making it perfect for a brunch or as a signature wedding drink. 

• 
  
  1 lb. fresh rhubarb, roughly chopped
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  1-1/2 oz. (about a 2-inch piece) peeled and sliced fresh ginger
  
  


• 
  
  1/4 cup fresh lemon juice
  
  


• 
  
  750ml sparkling wine, or 24 fl oz. soda water
  
  

In a medium (3-quart) saucepan, combine the rhubarb, sugar, and ginger with 1 cup water. Bring to a boil over medium-high heat, then lower the heat to medium-low and simmer, stirring occasionally, until the rhubarb is broken down and softened, about 15 to 20 minutes.
 

Strain through a fine-mesh sieve, pressing on the solids. Stir in the lemon juice and refrigerate until chilled.
 

Divide the syrup among 6 champagne flutes (about 1/4 cup each) and top with sparkling wine or soda water.
 

Queen Bee Mojito

Camper English uses honey to flavor this combination of three classic cocktails in one glass: the Air Mail (rum, honey, citrus, and Champagne), the Champagne Cocktail, and the Mojito.
Look for the classic mojito recipe as well as dozens more classic cocktails on our Drinks & Entertaining page.

• 
  
  1 fl. oz. (2 Tbs.) honey syrup
  
  


• 
  
  1/2 fl. oz. (1 Tbs.) fresh lime juice
  
  


• 
  
  4 large mint leaves; plus sprigs for garnish
  
  


• 
  
  1 fl. oz. (2 Tbs.) aged dark rum, such as Matusalem Classico or Cruzan Single Barrel
  
  


• 
  
  1 dash Angostura bitters
  
  


• 
  
  1 fl. oz. (2 Tbs.) chilled sparkling dry wine, such as Chandon California Brut Classic
  
  

Put the honey syrup, lime juice, and mint in a chilled cocktail shaker. Press (don’t pulverize) the mint with a muddler or wooden spoon until fragrant. Add the rum and bitters and fill the shaker with ice. Put the lid on the shaker and make sure you have a tight seal. Shake as hard as you can for about 10 seconds and then strain into a chilled small coupe. Add the sparkling wine and garnish with a mint sprig.

To make honey syrup

Combine equal parts of your favorite honey and boiling water and stir to dissolve. Let cool completely before using. Store in the refrigerator between uses for up to 1 month.

Deviled Eggs with Crabmeat and Cayenne

Here, the classic deviled egg filling is made even tastier with sweet crab, sherry, Worcestershire sauce and a hit of cayenne. Set these kicked-up nibbles on a platter at your next party and watch them disappear. Luckily for your guests, the recipe is easily doubled or tripled to serve a crowd.  

• 
  
  4 large eggs
  
  


• 
  
  3 Tbs. mayonnaise
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1 tsp. dry sherry
  
  


• 
  
  1/2 tsp. Worcestershire sauce
  
  


• 
  
  Big pinch cayenne
  
  


• 
  
  2 oz. crabmeat picked over and shredded (scant 1/4 cup)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Fresh lemon juice, to taste
  
  


• 
  
  Paprika for sprinkling (optional)
  
  

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crack
the shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, mustard, sherry, Worcestershire sauce, and cayenne and continue to mash until smooth. Gently stir in the crabmeat and season to taste with salt, pepper, and lemon juice. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little paprika, if you wish.

Smoked Paprika Potato Chips

If you don’t already have a mandoline slicer, it is worth getting one just to be able to make these chips. Their deep potato flavor is a revelation and they make for a crunchy indulgence you can feel good about. The smoked paprika gives them a depth of flavor that elevates them to another level, but they are also delicious simply salted.

• 
  
  Nonstick cooking spray
  
  


• 
  
  2 large russet potatoes (about 1-1/4 lb. total), unpeeled
  
  


• 
  
  1 Tbs. olive oil
  
  


• 
  
  2 tsp. sweet Spanish smoked paprika
  
  


• 
  
  1/2 tsp. salt
  
  

Heat the oven to 400°F. Spray two baking sheets with cooking spray.

Slice the potatoes using a mandoline into very thin (1/16-inch) rounds. Rinse the potatoes well under cold water, then spread them on paper towels. Dry them completely using more paper towels.

In a large bowl, whisk together the oil, paprika, and salt. Add the potatoes and toss to coat evenly.

Spread the potatoes in a single layer onto the prepared baking sheets. Bake until the potatoes are crisp and browned and release easily from the baking tray, 12 to 30 minutes. Since small variations in slice thickness can make a big difference in cooking time, check the trays after 12 minutes and every 5 minutes thereafter to remove any chips that are already done, then return the rest to the oven if necessary. The chips will crisp further as they cool. Once cool, store in a paper bag for up to 3 days.
 

Eve’s Black Heart

Similar to a Black Velvet, which is made with Guinness and Champagne, this beer cocktail has a double hit of apples from both hard cider and apple brandy. Hence, the name, derived from Eve’s penchant for the forbidden fruit.
Visit the Drinks & Entertaining page for more beer and classic cocktail recipes.

• 
  
  8 fl. oz. (1 cup) dry hard cider (such as Crispin brut or Farnum Hill semi-dry), chilled
  
  


• 
  
  1 14.9-fl.-oz. can Guinness draught, chilled
  
  


• 
  
  1 fl. oz. (2 Tbs.) Calvados
  
  

Divide the cider between two chilled pint glasses. To float the Guinness on top of the cider, pop the tab on the can, let it foam up, and then pour the beer slowly over the rounded back of a tablespoon measure held over each glass, stopping when almost full. Gently pour 1 Tbs. of the Calvados on top of each drink. Serve.

Limoncello-Gin Cocktail with Grilled Thyme

If you're firing up the grill already, throw some thyme sprigs over the fire to coax out the herb’s floral qualities.
Check out the Drinks & Entertaining Guide for more drink recipes perfect for a cookout.

• 
  
  2 large sprigs fresh thyme; more for garnish
  
  


• 
  
  1/2 fl. oz. (1 Tbs.) fresh lime juice
  
  


• 
  
  1-1/2 fl. oz. (3 Tbs.) gin, preferably Bluecoat American Dry
  
  


• 
  
  1/2 fl. oz. (1 Tbs.) limoncello, preferably Averna Limoni di Sicilia
  
  

Prepare a gas or charcoal grill fire for direct cooking over medium-high (500°F) heat. Grill the thyme sprigs until fragrant and lightly charred, about 15 seconds. In a mixing glass or cocktail shaker, gently muddle the grilled thyme with the lime juice. Add the gin and limoncello and fill the shaker with ice. Stir well. Strain into a chilled rocks glass filled with fresh ice, garnish with thyme, and serve.

Find this herbal medly and other cocktails on our Drinks page.

Margarita

Margaritas are often made with an orange liqueur like Cointreau, which can make them very sweet. In this version, though, freshly squeezed lime juice—never bottled—has plenty of citrus flavor, and agave syrup sweetens and complements the agave flavors in the tequila. A salted rim is not necessary, but many people like it because it takes the burn out of the alcohol.

• 
  
  1 lime wheel, with a slit cut at the center
  
  


• 
  
  Kosher salt (optional)
  
  


• 
  
  1-1/2 fl. oz. (3 Tbs.) 100% agave tequila blanco (silver), such as Patrón or Milagro
  
  


• 
  
  1-1/2 fl. oz. (3 Tbs.) fresh lime juice
  
  


• 
  
  3/4 fl. oz. (1-1/2 Tbs.) light agave nectar
  
  

For a salted rim (optional), run the slit of the lime wheel around the rim of a chilled rocks glass (or a chilled martini glass if you prefer no ice) to moisten, then dip the rim into a small dish of kosher salt.

Fill a cocktail shaker with ice and add the tequila, lime juice, agave nectar, and 3/4 fl. oz (1-1/2 Tbs.) water. Put the lid on the shaker and make sure it has a good seal.

Shake vigorously until the outside of the shaker is frosty, 10 to 15 seconds. Strain into the prepared glass over fresh ice (if desired). Garnish with the lime wheel and serve.

Watermelon Mule

This summery riff on a Moscow Mule adds fresh watermelon purée to the classic combination of vodka, ginger beer, and lime. Ginger beer is similar to ginger ale, but has a more pungent, crisp flavor. 

• 
  
  3/4 cup seeded watermelon chunks
  
  


• 
  
  2  fl. oz. (1/4 cup) vodka
  
  


• 
  
  1  fl. oz. (2 Tbs.) fresh lime juice
  
  


• 
  
  1-1/2  fl. oz. (3 Tbs.) ginger beer
  
  


• 
  
  1  lime slice for garnish
  
  

Purée the watermelon in a food processor until smooth; strain. You should have 3 fl. oz (6 Tbs.) juice.

Pour the watermelon juice, vodka, and lime juice into a chilled cocktail shaker and fill with ice. Shake for about 10 seconds then pour into a Collins glass filled with ice. Top off with the ginger beer and garnish with the lime slice.

Grilled Tomatillo Salsa

If you make this salsa just before serving it, the tomatillos will still be hot from the grill and give the salsa an appealing warmth. But you can also make it a day or so ahead, chill it, and serve it later—just let the salsa come to room temperature and hold off on adding the cilantro and scallion until it's time to eat.

• 
  
  10 medium tomatillos, husked and washed
  
  


• 
  
  1/2 cup chopped white onion
  
  


• 
  
  1/4 cup fresh lime juice
  
  


• 
  
  1 medim clove garlic, crushed
  
  


• 
  
  1 to 2 medium serrano chiles (seeded if you like), coarsely chopped
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  1/4 cup chopped scallions
  
  

Prepare a high charcoal or gas grill fire. Grill the tomatillos, covered, until charred on the bottom, about 5 minutes. Turn and cook until charred on the other side, 3 minutes more.

In a blender, purée the tomatillos, onion, lime juice, garlic, serranos, and a pinch of salt. Blend into a smooth sauce.

Transfer the salsa to a serving bowl. (If not serving immediately, cover and refrigerate for up to 1 week. Let the salsa come to room temperature before serving.) Add the cilantro and scallions, and season to taste with salt just before serving.

The Michelada

This beer cocktail is simple and delicious. For an even simpler version—the Chelada—salt the rim of an ice-filled pint glass, add light lager and fresh lime juice, and enjoy.
For more beer and classic cocktail recipes, visit our Drinks & Entertaining Guide.

• 
  
  Kosher salt
  
  


• 
  
  1/2 small lime
  
  


• 
  
  1 12-fl.-oz. bottle light lager, such as Corona or Modelo Especial, chilled  
  
  


• 
  
  2 dashes Worchestershire sauce
  
  


• 
  
  2 dashes soy sauce
  
  


• 
  
  2 dashes hot pepper sauce, such as Cholula or Tabasco
  
  


• 
  
  Freshly cracked black pepper
  
  

Pour 2 Tbs. salt into a small, wide dish. Wet the rim of a chilled pint glass with the lime. Dip the rim into the salt, margarita-style. Fill the glass with ice and squeeze the lime over the ice. Fill the glass with beer and then add the Worchestershire, soy, and hot sauce. Give a pepper mill a single twist over the ice. Stir gently until the drink takes on a uniform color. Serve immediately, with the remaining beer on the side for adding to the glass as you empty it. By the time you’ve finished, the heat of the drink will have subsided and you’ll be ready for another.

Roasted Red Pepper and White Bean Dip with Toasted Pitas

Smoky-sweet roasted red peppers star in this creamy party-worthy dip. 

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 clove garlic, thinly sliced 
  
  


• 
  
  6 small sage leaves 
  
  


• 
  
  3/4 cup chopped roasted red pepper 
  
  


• 
  
  Kosher salt 
  
  


• 
  
  1 15.5-oz. can cannellini beans, drained and rinsed 
  
  


• 
  
  2 tsp. fresh lemon juice 
  
  


• 
  
  Pinch of cayenne, more to taste 
  
  


• 
  
  Freshly ground black pepper 
  
  


• 
  
  4 6-inch pitas 
  
  


• 
  
  2 Tbs. unsalted butter, melted
  
  


• 
  
  1/4 tsp. smoked paprika 
  
  

In a 10-inch skillet over medium heat, cook oil and garlic until the garlic is lightly golden brown, 1 to 2 minutes. Add the sage leaves and cook until fragrant, about 30 seconds. Add the roasted red peppers and 1/4 tsp. salt, and cook, stirring often, about 2 minutes. Remove from the heat and let cool slightly.

In a food processor, combine the red pepper mixture, the beans, lemon juice, and cayenne, and pulse until smooth. Season to taste with salt, pepper, and more cayenne, if you like. Transfer to a bowl and refrigerate until chilled, at least 1 hour and up to 24 hours.

Position a rack in the center of the oven and heat the oven to 375⁰F. 

Slice each pita into eight wedges and transfer to a large bowl. Toss the wedges with the melted butter, paprika, 1/4 tsp. salt, and a few grinds of pepper. Spread the pita wedges in a single layer on a rimmed baking sheet, and bake, rotating the pan halfway through, until the wedges are crispy and golden brown, 9 to 11 minutes. Let cool on a wire rack. 

Serve the pita chips with the dip. 

Salty Perro Rojo

With its rosy color and sweet flavor, Texas red grapefruit juice makes an outstanding cocktail. Grapefruit juice and gin is known as a Greyhound, and if you salt the rim of the glass, it’s a Salty Dog. If you substitute tequila for the gin, it’s a Salty Perro. Since the grapefruit juice is red, I call this drink a Salty Perro Rojo.

• 
  
  Coarse sea salt
  
  


• 
  
  4 shots freshly squeezed red grapefruit juice
  
  


• 
  
  1 shot plata tequila
  
  

Put the salt in a saucer and wet the rim of a highball glass with grapefruit juice.

Salt the glass by dipping the wet rim in the salt. Fill the salted glass with ice. Add the tequila, then the juice, and stir carefully so as not to mess up the salted rim.

Creamy Crab and Artichoke Dip

Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the Sea are good brands). Serve with toast points or water crackers.

• 
  
  8 oz. crème fraîche
  
  


• 
  
  4 oz. cream cheese, cubed
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  9 oz. thawed frozen artichoke hearts, gently squeezed dry
  
  


• 
  
  1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using a rasp grater)
  
  


• 
  
  2 tsp. Old Bay Seasoning
  
  


• 
  
  2 tsp. fresh lemon juice
  
  


• 
  
  2 tsp. Worcestershire sauce
  
  


• 
  
  1 lb. crabmeat, picked through for shells, drained, and excess liquid squeezed out if canned, or lightly shredded if fresh
  
  


• 
  
  Kosher salt
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. Heat the crème fraîche and cream cheese in a 10-inch ovenproof skillet or flameproof baking dish over medium heat, stirring occasionally, until melted and bubbling, about 3 minutes.

Meanwhile, in a food processor, chop the garlic. Add the artichoke hearts, Parmigiano-Reggiano, Old Bay Seasoning, fresh lemon juice, and Worcestershire sauce; pulse until coarsely chopped. Stir the crab and the artichoke mixture into the hot crème fraîche mixture and season to taste with salt. Broil until browned, about 3 minutes; serve from the baking dish or skillet (with a kitchen towel wrapped around the handle).

Grilled Tomatillo Salsa

If you make this salsa just before serving it, the tomatillos will still be hot from the grill and give the salsa an appealing warmth. But you can also make it a day or so ahead, chill it, and serve it later—just let the salsa come to room temperature and hold off on adding the cilantro and scallion until it's time to eat.

• 
  
  10 medium tomatillos, husked and washed
  
  


• 
  
  1/2 cup chopped white onion
  
  


• 
  
  1/4 cup fresh lime juice
  
  


• 
  
  1 medim clove garlic, crushed
  
  


• 
  
  1 to 2 medium serrano chiles (seeded if you like), coarsely chopped
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  1/4 cup chopped scallions
  
  

Prepare a high charcoal or gas grill fire. Grill the tomatillos, covered, until charred on the bottom, about 5 minutes. Turn and cook until charred on the other side, 3 minutes more.

In a blender, purée the tomatillos, onion, lime juice, garlic, serranos, and a pinch of salt. Blend into a smooth sauce.

Transfer the salsa to a serving bowl. (If not serving immediately, cover and refrigerate for up to 1 week. Let the salsa come to room temperature before serving.) Add the cilantro and scallions, and season to taste with salt just before serving.

Edamame Hummus with Spiced Pita Chips

This fresh green, creamy dip, excerpted from the cookbook The Food You Crave, has all the classic hummus flavors of garlic, cumin, and lemon. But it is light on the cumin and garlic in favor of a big citrus punch. Its mellow, bright flavor and smooth texture make it the perfect companion to the bold spicy shards of pita.

• 
  
  2 cups frozen shelled edamame, cooked according to package directions
  
  


• 
  
  1 cup silken tofu, drained
  
  


• 
  
  1/2 tsp. salt, plus more to taste
  
  


• 
  
  Pinch of white pepper, plus more to taste
  
  


• 
  
  1-1/2 tsp. ground cumin, plus more for garnish
  
  


• 
  
  3 cloves garlic, minced (about 1 Tbs.)
  
  


• 
  
  1/4 cup olive oil
  
  


• 
  
  1/3 cup fresh lemon juice, plus more to taste
  
  


• 
  
  
  Spiced Pita Chips
  
  
  

Set 1 Tbs. of the edamame aside for a garnish. Place the rest, along with the tofu, salt, pepper, cumin, garlic, oil and lemon juice, in a food processor and process until very smooth, about 2 minutes. Taste and adjust the seasoning with more salt, pepper, or lemon juice, if desired.

Transfer the hummus to a serving bowl and garnish with the reserved edamame and a sprinkle of cumin. Serve with the spiced pita chips.

Spicy Spanish Olives

• 
  
  2 cups mixed brined olives (like manzanillas, Kalamatas, and picholines), drained well
  
  


• 
  
  6 oil-packed sun-dried tomatoes, thinly sliced
  
  


• 
  
  1 large clove garlic, minced
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1/4 tsp. hot pimenton de la Vera (smoked paprika)
  
  

In a medium bowl, combine all the ingredients and mix well. Let sit for at least 15 minutes at room temperature or up to 3 days in the refrigerator before serving.

Green Olive Spread

What makes this spread such a marvel is its “milk mayonnaise” base, an eggless emulsion of milk and vegetable oil. It creates a luscious, neutral canvas, allowing the flavor of the olives to take center stage. You can make the base of the spread 3 days ahead and stir in the olives when ready to serve.

• 
  
  2/3 cup whole milk; more if needed
  
  


• 
  
  12 large oil-packed anchovy fillets
  
  


• 
  
  2 small cloves garlic, smashed
  
  


• 
  
  16 fresh cilantro sprigs, coarsely chopped
  
  


• 
  
  Freshly ground white pepper
  
  


• 
  
  1-1/2 cups vegetable oil
  
  


• 
  
  1-1/3 cups pitted brined green olives, rinsed if particularly salty, coarsely chopped
  
  


• 
  
  1 baguette, sliced 1/2 inch thick and toasted
  
  

Purée the milk, anchovies, garlic, cilantro, and a pinch of pepper in a blender. With the motor running, slowly pour the oil through the feed hole in the blender cap.


Scoop the spread into a serving bowl, cover with plastic, and refrigerate until ready to serve, up to 3 days. Just before serving, stir in the olives. The spread will thicken a bit more when the olives are added. If it thickens too much, thin it with a bit of milk.


Serve with the toasted baguette slices.

Warm Cheese & Mushroom Toasts

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 large shallot, finely diced (about 1/4 cup)
  
  


• 
  
  Kosher salt
  
  


• 
  
  10 oz. mixed mushrooms (like shiitake, cremini, and oyster), trimmed and thinly sliced
  
  


• 
  
  Sixteen 1/2-inch slices baguette, cut on a sharp diagonal so they're about 3 inches long
  
  


• 
  
  1-1/2 cups grated Gruyère (about 4 oz.)
  
  

Melt the butter in a large heavy-duty skillet over medium heat. Add the shallot, season with 1/2 tsp. salt, and cook, stirring, until softened, about 3 minutes. Raise the heat to high, add the mushrooms and another 1/2 tsp. salt, and cook, stirring frequently, until softened and browned, 3 to 5 minutes longer.

Set an oven rack about 8 inches away from the broiler element and heat the broiler to high. Arrange the bread slices on a large rimmed baking sheet. Broil until lightly toasted, 2 to 4 minutes, rotating the pan as needed for even toasting. Flip the bread, mound a heaping tablespoon of the mushrooms on each piece, and sprinkle with the Gruyère. Broil until the cheese is melted and lightly browned, 4 to 7 minutes. Serve immediately.