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
-
55 minAppetizerMussels, brown beer, leeks, winter carrot, celery, fish bouillon tablet, cook's cream, salt and freshly ground pepper, parsley,Mussel soup -
35 minAppetizerRed pepper, garlic, dry white wine, olive oil, bay leaves, fresh thyme, cumin (djinten), salt and pepper, chicken breast, fresh parsley, bread-crumbs, mayonnaise,chicken strips with aïoli -
60 minAppetizerbig winter carrot, bunch onion, chicken fillet, water,base stock -
30 minAppetizerbutter, baking flour, cream, poultry feast, portobello mushrooms, fresh chives, truffle oil,cauliflower soup with portobello
Nutrition
375Calories
Sodium0% DV1.312mg
Fat34% DV22g
Protein18% DV9g
Carbs11% DV33g
Fiber16% DV4g
Loved it