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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 335.82 Kcal (1406 kJ) | ||
| Calories from fat | 313.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.83g | 54% | |
|---|---|---|---|
| Cholesterol | 9.73mg | 3% | |
| Sodium | 814.34mg | 34% | |
| Potassium | 300.13mg | 6% | |
| Total Carbs | 4.71g | 2% | |
| Sugars | 2.09g | 8% | |
| Dietary Fiber | 1.84g | 7% | |
| Protein | 3.41g | 7% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 1.1mg | 6% | |
| Calcium | 31.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 222.24 Kcal (930 kJ) | ||
| Calories from fat | 207.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.05g | 54% | |
|---|---|---|---|
| Cholesterol | 6.44mg | 3% | |
| Sodium | 538.9mg | 34% | |
| Potassium | 198.62mg | 6% | |
| Total Carbs | 3.11g | 2% | |
| Sugars | 1.38g | 8% | |
| Dietary Fiber | 1.22g | 7% | |
| Protein | 2.26g | 7% | |
| Vitamin C | 2.9mg | 7% | |
| Iron | 0.7mg | 6% | |
| Calcium | 20.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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