Bruschetta Duet

Name: Bruschetta Duet
Ingredients: 8 tablespoons olive oil; 2 teaspoons butter; 3/4 pound mushrooms, chopped fine; 3 cloves garlic, 2 minced, 1 smashed; 1/4 teaspoon salt; Fresh-ground black pepper; 1/4 teaspoon dried sage; 1 tablespoon chopped flat-leaf parsley, plus 1/3 cup lightly packed leaves; 1/2 cup pitted green olives; 1/2 teaspoon anchovy paste; 1 1/2 teaspoons lemon juice; Bruschetta

12 ingredients

3 steps

Ingredients

8 tablespoons olive oil
2 teaspoons butter
3/4 pound mushrooms, chopped fine
3 cloves garlic, 2 minced, 1 smashed
1/4 teaspoon salt
Fresh-ground black pepper
1/4 teaspoon dried sage
1 tablespoon chopped flat-leaf parsley, plus 1/3 cup lightly packed leaves
1/2 cup pitted green olives
1/2 teaspoon anchovy paste
1 1/2 teaspoons lemon juice
Bruschetta

Directions

1

In a large frying pan, heat 2 tablespoons of the oil with the butter over moderately high heat. Add the mushrooms, the minced garlic, the salt, 1/8 teaspoon pepper, and the sage. Cook, stirring occasionally, until the mushrooms are golden, 5 to 10 minutes. Stir in the chopped parsley. Remove from the heat.
2

In a blender or food processor, put the olives, parsley leaves, smashed garlic, anchovy paste, the remaining 6 tablespoons olive oil, the lemon juice, and 1/4 teaspoon pepper. Blend or process to a coarse puree.
3

Spread the mushroom mixture on eight of the bruschetta, and the tapenade on the rest.