Mushroom, Tomato, and Olive Bruschetta

Below are two recipes that I love to combine. You can serve them separate (mushroom bruschetta or tomato and olive bruschetta but I like the combination. Its up to you. I have separated them below for your choosing.)
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1 loaf of Italian (not french) bread, lightly brushed with olive oil

1. Preheat broiler or grill. Place bread on baking sheet
2. Broil or grill the bread until golden brown.


FOR MUSHROOM BRUSCHETTA:

8 oz mushrooms, finely chopped
1 Tablespoon olive oil
1 clove garlic
1/4 teaspoon dried basil
1/4 teaspoon marjoram
1/4 teaspoon savory
Salt and Pepper to taste
1 Tablespoon fresh Parsley

1.  Heat oil in large skillet over medium heat.
2. Add garlic. Cook about 1 minute.
3. Stir in mushrooms, basil, marjoram, and savory.
4. Lightly season with salt and pepper, to taste.
5. Cook until soft. About 5 minutes.
6. Stir in parsley.


FOR TOMATO AND OLIVE BRUSCHETTA:

2 large ripe tomatoes, chopped
1/2 cup pitted Kalamata olives, chopped (I actually reduce mine to 1/4 cup olives)
1 Tablespoon fresh parsley (do not add this if you are mixing with the mushroom recipe above)
1-2 cloves garlic (if not combining with mushroom recipe then brush garlic on one side of the toasted bread.)

FOR MUSHROOM, TOMATO, AND OLIVE BRUSCHETTA:

1. Toast bread.
2. Cook mushrooms and mix with the tomato and olives.
3. Spoon mixture on top of toasted bread.

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