MUSHROOM TOASTS WITH DÉLICE DE BOURGOGNE
Serves 12
Triple-créme cheese , an ultra-rich version of brie , is topped with pan-roasted mushrooms and herbs in this elevated appetizer .
6 tablespoons olive oil
1 pound mixed fresh wild mushrooms ( such as hen-of-the-woods , oyster , and chanterelle ), cut into 1-inch pieces , divided
9 thyme sprigs , divided 6 large garlic cloves , crushed , divided 1 ¼ teaspoons kosher salt , divided 1 teaspoon black paper , divided
5 tablespoons unsalted butter , softened , divided
3 tablespoons finely chopped fresh flat-leaf parsley , divided , plus more for garnish
1 tablespoon sherry vinegar , divided 6 ( ½-inch thick ) brioche slices , halved
8 ounces Délice de Bourgogne or other triple-créme cheese , at room temperature ( see note on next page )