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. Slideshows: More Cocktail Party Recipes
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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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
