Bruschette with mushroom tapenade

Name: bruschette with mushroom tapenade
Cook time: 25 min
Total time: 31 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 tl sea salt; 1 ciabatta; 4 el traditional olive oil; 1 toe garlic; 2 shallot; 400 g mushroom melange; 1 tl salt; 1 el lemon juice; 50 g sun ripened Taggia olives; 25 g fresh chives; 3 el creme fraiche

Oven toasted bread with mushroom tapenade, shallot, garlic, chives, olives.

Ingredients

Kitchen Stuff

1 food processor

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.

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Nutrition

375Calories

Sodium0% DV1.312mg

Fat34% DV22g

Protein18% DV9g

Carbs11% DV33g

Fiber16% DV4g

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