F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Porcini and Black Olive Canapés

  • SERVINGS: Makes 3 dozen canapés
  • MAKE-AHEAD
  • VEGETARIAN
  1. 1 cup dried porcini mushrooms (about 3/4 ounce)
  2. 5 tablespoons unsalted butter, 4 melted
  3. 1 garlic clove, minced
  4. 1/2 teaspoon minced thyme
  5. 1 cup Calamata olives (about 4 ounces), pitted
  6. 1 tablespoon extra-virgin olive oil
  7. 1/4 teaspoon truffle oil, or more to taste (optional)
  8. Salt and freshly ground pepper
  9. 9 slices thinly sliced white sandwich bread
  10. 1/2 cup grated Fontina cheese
  11. 2 tablespoons snipped chives
  1. In a small bowl, soak the porcini in hot water until softened, about 30 minutes. Scoop out the mushrooms.
  2. In a medium skillet, melt the 1 tablespoon of butter until foamy. Add the porcini and cook over moderately high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and thyme and cook for 1 minute. Transfer to a plate and let cool.
  3. In a food processor, pulse the olives and porcini until finely chopped. With the machine on, add the olive oil and truffle oil and process to a paste. Transfer the tapenade to a bowl and season with salt and pepper.
  4. Preheat the oven to 350°. Lightly brush a baking sheet with a little of the melted butter. Brush the bread slices on 1 side with the remaining butter. Using a 1 1/4-inch round biscuit cutter, stamp out 4 rounds from each slice of bread. Arrange the rounds, buttered side up, on the baking sheet and sprinkle with the Fontina. Bake for 6 to 8 minutes, or until the rounds are golden on the bottom and the cheese is bubbling.
  5. Arrange the canapés on a platter and top each with 1 teaspoon of the tapenade. Garnish with the chives and serve.
Make Ahead The recipe can be prepared through Step 4 and refrigerated for up to 2 days. Recrisp in a 325° oven.

Suggested Pairing

With the hors d'oeuvres, serve Champagne, the ideal aperitif. Choose a crisp nonvintage brut or a Blanc de Blancs.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.