Soak dried tomatoes in 1 cup boiling water for 20 minutes or until soft. Drain and chop. Set aside.
Melt 4 tablespoons butter in a large skillet. Add garlic, paprika and thyme and cook a couple of minutes. Add mushrooms and sauté until golden. Pour wine and lemon juice and let mixture cook for 2 minutes. Stir in tomatoes. Stir in basil and remaining butter. Season with salt and pepper. Transfer to a bowl and add parsley.
Arrange bread slices in a single layer on a baking sheet. Bake until golden and remove from oven. Keep in an airtight container until serving time.
Before serving, place a cheese slice over each toast and arrange on a baking pan and bake for a few minutes until warm. Cover with the mushroom mixture.Serve.
15 – 20 appetizers