Bruschetta Duet

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.

  • Servings: 4

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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
  • Bruschetta

How to make this recipe

  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.

Photo © Ben Dearnley Published May 2014

493840 recipes/bruschetta-duet 2013-12-06T23:14:00+00:00 Quick From Scratch Italian fall|winter|cocktail-party|dinner-party|holiday-open-house|new-years-eve|italian|appetizers-starters|4|fast|snack may-2014 recipes,bruschetta-duet 493840

Aggregate Rating value: 3

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Amanda Nie

Review Body: I made both exactly as written, with the exception of mincing the mushrooms and garlic together in a food processor. The anchovy-olive tapenade is very salty and tangy, and needs something to cut it. I added fresh basil along with the parsley and I think it has helped somewhat. Maybe a pinch of sugar, or honey? I used a combination of shiitake and crimini in the mushroom one, which was very fragrant with the sage. However, I thought it needed some brightness to cut into the heavy mushroom flavor. I added lemon zest and a touch of juice. Overall I like them but as I mentioned, the recipes leave a little to be desired.

Review Rating: 3

Date Published: 2016-07-27