We like the variety here—the same toast spread with two different toppings. The green-olive tapenade, which uses pre-pitted olives, can be made in minutes with a blender or food processor. The sautéed mushroom topping is equally savory hot or at room temperature.
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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
How to Make It
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.
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.
Spread the mushroom mixture on eight of the bruschetta, and the tapenade on the rest.
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