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.

How to Make It

Step 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.

Step 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.

Step 3

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

Quick From Scratch Italian

Ratings & Reviews

snookie's Review

December 19, 2009
Very quick and easy. I used baby bello mushrooms. I omitted the anchovy paste in the olive tapenade (seafood allergy). My guests loved both.