1. Heat 1/2 oz oil in a saute pan. 2. Sautee the all the mushrooms to get a nice sear on outside. 3. Add 1/4 tsp crushed red pepper and 1/4 tsp fresh thyme to the pan to coat the mix. 4. Add 1 oz caramelized onions, 2 oz of diced tomatoes, 2 oz of vegetable bercy, 1 tbl of garlic herb butter, a pinch of salt/pepper, and a 1/2 tbl of lemon juice. 5. Cook it all together until the liquid in the pan is almost completely gone. 6. Toast bread in oven for a few seconds just to heat it up. 7. Top bread with mushroom and onion mixture. 8. Garnish the dish with boursin cheese, Extra Virgin Olive Oil, and cracked black pepper.