Mushroom Olive Bruschetta
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! —Colleen Blasetti, Palm Coast, Florida
Total TimePrep: 40 min. Bake: 10 min.
- 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
- 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 Facts1 appetizer: 44 calories, 2g fat (1g saturated fat), 3mg cholesterol, 127mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 2g protein.
Originally published as Mushroom Olive Bruschetta w/parmesan crostinis in Taste of Home Christmas Annual 2019
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