Roasted wild mushrooms lie on a bed of Robiola, a mild and soft Italian cheese. Ribbons of flat-leaf parsley and a drop of white truffle oil perfume the whole canape.
Preheat oven to 300 degrees. Place bread in a single layer on two baking sheets. Bake, turning once, until dried out and slightly toasted, 10 to 14 minutes. Let cool on a wire rack.
Raise oven temperature to 375 degrees. Place mushrooms on a rimmed baking sheet. Drizzle with olive oil; season with salt and pepper. Roast until browned, 12 to 14 minutes. Let cool.
Using a small offset spatula, spread cheese on bread slices. Using a 2-inch round cookie cutter, cut out one round from each slice. Top each with parsley and mushrooms; drizzle with truffle oil. Sprinkle with pepper, and serve.