Porcini and Black Olive Canapés
- TOTAL TIME:
- SERVINGS: Makes 3 dozen canapés
- 1 cup dried porcini mushrooms (about 3/4 ounce)
- 5 tablespoons unsalted butter, 4 melted
- 1 garlic clove, minced
- 1/2 teaspoon minced thyme
- 1 cup Calamata olives (about 4 ounces), pitted
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon truffle oil, or more to taste (optional)
- Salt and freshly ground pepper
- 9 slices thinly sliced white sandwich bread
- 1/2 cup grated Fontina cheese
- 2 tablespoons snipped chives
- In a small bowl, soak the porcini in hot water until softened, about 30 minutes. Scoop out the mushrooms.
- 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.
- 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.
- 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.
- 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.
With the hors d'oeuvres, serve Champagne, the ideal aperitif. Choose a crisp nonvintage brut or a Blanc de Blancs.