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
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.
