Mushroom and Olive Bruschetta

Name: Mushroom and Olive Bruschetta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 dozen.
Ingredients: 1-1/2 cups finely shredded cheddar cheese; 1/2 cup canned mushroom stems and pieces, drained and chopped; 1/2 cup chopped green onions; 1/2 cup chopped pitted green olives; 1/2 cup chopped ripe olives; 1/2 cup mayonnaise; 1/4 teaspoon curry powder; 2 French bread baguettes (10-1/2 ounces each); Julienned green onions, optional

TOTAL TIME: Prep: 15 min. Bake: 10 min. YIELD: 4 dozen.

I tried this delicious bruschetta toast at a party and knew I had to make it myself. Since I couldn't find the person who brought the dish, I began trying to duplicate it on my own. The original was made on an English muffin, but party rye or baguette slices work as well. —Lynne German, Woodland Hills, California

Ingredients

1-1/2 cups finely shredded cheddar cheese
1/2 cup canned mushroom stems and pieces, drained and chopped
1/2 cup chopped green onions
1/2 cup chopped pitted green olives
1/2 cup chopped ripe olives
1/2 cup mayonnaise
1/4 teaspoon curry powder
2 French bread baguettes (10-1/2 ounces each)
Julienned green onions, optional

Directions

1. Preheat oven to 400°. In a large bowl, combine the first 7 ingredients. Cut each baguette into 24 slices; place on ungreased baking sheets. Bake until lightly toasted, about 5 minutes.
2. Top toasted baguette slices with cheese mixture. Bake until cheese is melted, 4-5 minutes. If desired, top with julienned green onions.

Nutrition Facts

1 appetizer: 66 calories, 3g fat (1g saturated fat), 4mg cholesterol, 161mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 2g protein.

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