Mushroom and Olive Bruschetta

CategoryDifficultyBeginner

I don’t need a reason to make bruschette for family and friends, and when it’s Easter, I follow tradition and make them for the occasion.

Yields6 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 2 tbsp Extra Virgin Olive Oil
 160 g Swiss brown mushrooms, quartered
 ¾ cup Mixed pitted green and black olives, roughly chopped(90g)
 ¼ cup Finely chopped flat leaf parsley
 6 1cm thick slices ciabatta
 1 1 garlic clove - Halved
 Sage leaves to serve (optional)

1

Heat 2 tsp of oil in a large frying pan on high and cook mushroom for 3 mins, until lightly browned. Remove from heat. Add olive and toss to combine. Add parsley and season well.

2

Heat a chargrill on high. Brush ciabatta slices with 2 tsp of oil and season. Cook on chargrill for 2-3 mins each side, until golden. Rub cut garlic clove over one side of each slice.

3

Spoon mushroom mixture onto each ciabatta slice. Drizzle with remaining oil and scatter over sage leaves, if using.

Ingredients

 2 tbsp Extra Virgin Olive Oil
 160 g Swiss brown mushrooms, quartered
 ¾ cup Mixed pitted green and black olives, roughly chopped(90g)
 ¼ cup Finely chopped flat leaf parsley
 6 1cm thick slices ciabatta
 1 1 garlic clove - Halved
 Sage leaves to serve (optional)

Directions

1

Heat 2 tsp of oil in a large frying pan on high and cook mushroom for 3 mins, until lightly browned. Remove from heat. Add olive and toss to combine. Add parsley and season well.

2

Heat a chargrill on high. Brush ciabatta slices with 2 tsp of oil and season. Cook on chargrill for 2-3 mins each side, until golden. Rub cut garlic clove over one side of each slice.

3

Spoon mushroom mixture onto each ciabatta slice. Drizzle with remaining oil and scatter over sage leaves, if using.

Mushroom and Olive Bruschetta
By | 2018-08-12T04:15:13+00:00 August 12th, 2018|Comments Off on Mushroom and Olive Bruschetta

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