Bruschetta with Olive Tapenade and Mushroom

Vegetarian bruschetta topped with a smooth black olive tapenade and seasoned marinated mushrooms, finished with fresh parsley and olive oil.

Cook Time

5 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

GrainsCereals

3
slices

White Bread

Crusty, drizzled with olive oil and griddled on both sides

NutsSeeds

3
tbsp

Parsley

Fresh, chopped

1
to taste

Salt

1
to taste

Black Pepper

Freshly ground

2
cloves

Garlic

Chopped

OilsFats

30
ml

Olive Oil

Divided use for tapenade and mushroom mix

1
to taste

Olive Oil

Extra for drizzling

Vegetables

50
g

Black Olives

Pits removed

280
g

Mushroom Antipasti

Marinated, from a jar, chopped

Steps

Blend 30ml of olive oil, 15ml of parsley, olives, and seasoning in a mini blender until smooth.
Spread the olive mixture over the griddled bread.
Mix garlic, remaining parsley, remaining oil, and chopped mushrooms in a bowl.
Spoon the mushroom mixture over the tapenade on the bread.
Garnish with extra chopped parsley and a drizzle of olive oil before serving.