- Special Pricing
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.
- 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
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 8 of the bruschetta, and the tapenade on the rest.
Tip: VARIATIONS: Bruschetta can be topped with endless combinations of ingredients. Some of our favorites to try:<BR><BR>
*Chopped tomato and basil<BR>
*Diced roasted bell peppers with crumbled goat cheese<BR>
*Drained canned tuna and capers<BR>
*Strips of Parmigiano-Reggiano<BR>
*A split garlic clove rubbed over the toast, followed by a generous drizzle of olive oil<BR>
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
374 calories; 32g total fat; 6mg cholesterol; 724mg sodium; 20g carbohydrates; 3g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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