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Robert in SF
Bruschette with mushroom tapenade
Oven toasted bread with mushroom tapenade, shallot, garlic, chives, olives.
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Ingredients
Directions
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Preheat the oven to 200 ºC.
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Cut the ciabatta into 1.5 cm slices. Drizzle both sides of the slices with 1 tbsp oil and sprinkle with the sea salt.
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Fry the slices of bread (bruschette) on a rack in the oven in 6 min. Golden brown and crispy.
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Chop the shallot finely and finely chop the knuckle.
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Heat the rest of the oil in a frying pan and fry the shallot and garlic for 2 minutes.
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Add the mushrooms and cook for 5 minutes on medium heat. Remove the pan from the heat and allow to cool slightly.
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Put the mushroom mixture, the olives, the lemon juice and salt in the food processor and grind.
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Slice the chives and scoop through the mushroom mixture.
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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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