Filter
Reset
Sort ByRelevance
Robert in SF
Bruschette with mushroom tapenade
Oven toasted bread with mushroom tapenade, shallot, garlic, chives, olives.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ºC.
-
Cut the ciabatta into 1.5 cm slices. Drizzle both sides of the slices with 1 tbsp oil and sprinkle with the sea salt.
-
Fry the slices of bread (bruschette) on a rack in the oven in 6 min. Golden brown and crispy.
-
Chop the shallot finely and finely chop the knuckle.
-
Heat the rest of the oil in a frying pan and fry the shallot and garlic for 2 minutes.
-
Add the mushrooms and cook for 5 minutes on medium heat. Remove the pan from the heat and allow to cool slightly.
-
Put the mushroom mixture, the olives, the lemon juice and salt in the food processor and grind.
-
Slice the chives and scoop through the mushroom mixture.
-
Put the mushroom tapenade in a bowl and serve with the bruschette. Spoon a little crème fraîche on each bruschette with tapenade.
Blogs that might be interesting
-
15 minAppetizeranchovy fillets, extra virgin olive oil, lemon, shallots, radish, curly lettuce melange,salad with radish and anchovy dressing
-
160 minAppetizersemi-skimmed milk, instant yeast, flour, Eggs, sugar, butter, chives, dill, creme fraiche, smoked Irish salmon, boiled beets,blinis with sour cream, beetroot and salmon
-
20 minSmall dishsalted herring, radishes, spring / forest onion, creme fraiche, demi crème fraîche, grated horseradish,amuse of herring and radish
-
20 minAppetizerBroccoli, almond, vegetable stock, almond shavings, honey, Roquefort, gorgonzola, creme fraiche, olive oil,broccoli-almond soup with roquefort and almond crunch
Nutrition
375Calories
Sodium0% DV1.312mg
Fat34% DV22g
Protein18% DV9g
Carbs11% DV33g
Fiber16% DV4g
Loved it