Wild Mushroom Crostini

I served this a few weekends ago when my Aunt & Sister came to visit.  The only alterations I made were to use lower fat items.  I think it still tasted amazing (I'm sure the original recipe would be awesome too!)  I saw the recipe here.

Ingredients:
1 baguette loaf, cut into rounds
2 tbsp olive oil
1/3 c chopped shallots
2-1/4 c each of chopped oyster mushrooms & shiitake mushrooms
1-1/4 c chopped chanterelle mushrooms
1 clove garlic, minced
1/4 c light cream
1 tsp minced fresh rosemary
1/2 tsp grated lemon peel
1 c grated Fontina cheese
1/2 c freshly grated Parmesan cheese

Directions:

Preheat oven to 375°F. Arrange baguette slices on rimmed baking sheet. Toast in oven until golden, about 9 minutes. Cool. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)

Heat oil in large skillet over medium-high heat. Add shallots; sauté 1 minute. Add all mushrooms; sauté until beginning to brown, about 6 minutes. Stir in garlic; sauté 1 minute. Remove from heat. Stir in cream, rosemary, and lemon peel. Season with salt and pepper. Cool. Mix in both cheeses. (Can be made 2 days ahead. Cover and refrigerate.)

Preheat broiler. Top each toast with about 1 tablespoon mushroom topping. Place on 2 rimmed baking sheets. Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 3 minutes. Transfer to serving platter. Serve warm.