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Bruschetta Duet

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Source: Quick From Scratch - Italian

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Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  Serves 4

We like the variety here--the same toast spread with two different toppings. The green-olive tapenade, which uses pre-pitted olives, can be made in minutes with a blender or food processor. The sauteed mushroom topping is equally savory hot or at room temperature.

RECIPE INGREDIENTS

8 tablespoons olive oil

2 teaspoons butter

3/4 pound mushrooms, chopped fine

3 cloves garlic, 2 minced, 1 smashed

1/4 teaspoon salt

Fresh-ground black pepper

1/4 teaspoon dried sage

1 tablespoon chopped flat-leaf parsley, plus 1/3 cup lightly packed leaves

1/2 cup pitted green olives

1/2 teaspoon anchovy paste

1 1/2 teaspoons lemon juice

Bruschetta

DIRECTIONS

In a large frying pan, heat 2 tablespoons of the oil with the butter over moderately high heat. Add the mushrooms, the minced garlic, the salt, 1/8 teaspoon pepper, and the sage. Cook, stirring occasionally, until the mushrooms are golden, 5 to 10 minutes. Stir in the chopped parsley. Remove from the heat.

In a blender or food processor, put the olives, parsley leaves, smashed garlic, anchovy paste, the remaining 6 tablespoons olive oil, the lemon juice, and 1/4 teaspoon pepper. Blend or process to a coarse puree.

Spread the mushroom mixture on eight of the bruschetta, and the tapenade on the rest.

VARIATIONS:

Bruschetta can be topped with endless combinations of ingredients. Some of our favorites to try:

*Chopped tomato and basil
*Diced roasted bell peppers with crumbled goat cheese
*Drained canned tuna and capers
*Strips of Parmigiano-Reggiano
*A split garlic clove rubbed over the toast, followed by a generous drizzle of olive oil

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Serves 4

Calories:

374

Fat. Total:

32g

Fiber:

Carbohydrates, Total:

20g

Sodium:

724mg

% Cal. from Fat:

77%

Cholesterol:

6mg

Protein:

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