Mushroom
Olive Bruschetta Recipe
After
experimenting with different ingredients and flavor combinations, I came up
with this variation on traditional tomato-based bruschetta. I've also used this
recipe as a stuffing for chicken breast, and sometimes will add a little feta
cheese. You can make it ahead of time and keep it in the refrigerator, but be
sure to bring it to room temperature before serving—that's how it tastes best!
I
Ingredients
:
1-3/4
cups sliced baby portobello mushrooms
1/4
cup chopped onion
1
anchovy fillet
1
tablespoon olive oil
1/2
teaspoon minced garlic
1/2
cup finely chopped tomatoes
1/4
cup chopped pitted green olives
1/4
cup chopped ripe olives
1
tablespoon capers, drained
1/4
teaspoon dried thyme
1/4
teaspoon dried basil
1/4
teaspoon dried oregano
1/8
teaspoon pepper
24
slices French bread baguette (1/2 inch thick)
2
tablespoons butter, melted
1/4
cup grated Parmesan cheese
How
To Make Mushroom Olive Bruschetta :
In
a large skillet, saute mushrooms, onion and anchovy in oil until vegetables are
tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the
tomatoes, olives, capers, thyme, basil, oregano and pepper.
Place
bread slices on an ungreased baking sheet. Brush with butter; sprinkle with
Parmesan cheese. Bake at 375° until lightly browned, 8-9 minutes. With a
slotted spoon, top each slice with 1 tablespoon mushroom mixture.
Nutrition
Facts :
1
appetizer: 44 calories, 2g fat (1g saturated fat), 3mg cholesterol, 127mg
sodium, 5g carbohydrate (0 sugars, 0 fiber), 2g protein.
