Bruschetta Duet

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 sautéed mushroom topping is equally savory hot or at room temperature.

Yield: 4
Recipe from Food & Wine

More From Food & Wine


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

Preparation

  1. 1. 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.
  2. 2. 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.
  3. 3. Spread the mushroom mixture on eight of the bruschetta, and the tapenade on the rest.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Bruschetta Duet Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy