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Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: Serves 4
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| 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 |
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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.
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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.
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Spread the mushroom mixture on eight of the bruschetta, and the tapenade on the rest.
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VARIATIONS:
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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
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Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: Serves 4
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| Carbohydrates, Total: |
20g |
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