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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 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 sautéed mushroom topping is equally savory hot or at room temperature. 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 |
Directions:
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. 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. Spread the mushroom mixture on eight of the bruschetta, and the tapenade on the rest.
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