1. Slice baguette into 1/2-inch diagonal slices, discarding the ends. Place on baking sheet; brush each slice with olive oil. 
2. Remove and discard stems from mushrooms. Cut mushrooms into 1/2-inch cubes. Add 2 tablespoons olive oil to large sauté pan over medium heat. Sauté mushrooms until soft and liquid begins to release (about 5 minutes). In small bowl, combine water and liquid smoke. Add to mushrooms; stir to coat. Sprinkle with smoked salt. Turn off heat; stir in sun-dried tomatoes. Leave in the pan but off of heat. 
3. Cut cheese into 1/8-inch slices similar in size to the bread pieces. Heat a broiler to high with the rack 6 to 8 inches from heat. Place bread under broiler. Cook until edges are charred (about 1 minute), watching closely. Remove from oven; add cheese. Place back under broiler for 30 seconds or until cheese begins to melt and bubble. 
4. Remove from oven. Top each bread slice with mushroom mixture. Top with a sprinkle of smoked almonds and cracked black pepper. Garnish each piece with a few strips of fresh basil. Serve immediately.

Calories: 96, Fat: 7 g (3 g Saturated Fat), Cholesterol: 16 mg, Sodium: 172 mg, Carbohydrates: 3 g, Fiber: 1 g, Protein: 5 g.