Method

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.

Prep Time10 minsCook Time10 minsYields6 Servings

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.

CategoryDifficultyBeginner
 

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)

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
IngredientsDirections