Best 4 Mushroom Olive Bruschetta Recipes

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Welcome to the realm of culinary artistry, where flavors dance harmoniously to create a symphony of tastes! Embark on a journey of culinary delight as we explore the art of crafting the perfect mushroom olive bruschetta. In this article, we will delve into the secrets of creating this delectable appetizer, blending earthy mushrooms, succulent olives, and aromatic herbs into a delightful symphony of flavors. Get ready to tantalize your taste buds as we unveil the secrets of crafting the most exquisite mushroom olive bruschetta, sure to leave you and your guests craving more!

Check out the recipes below so you can choose the best recipe for yourself!

MUSHROOM OLIVE BRUSCHETTA



Mushroom Olive Bruschetta image

After experimenting with different ingredients and flavor combinations, I came up with this variation on traditional tomato-based bruschetta. I've also used this recipe as a stuffing for chicken breast, and sometimes will add a little feta cheese. You can make it ahead of time and keep it in the refrigerator, but be sure to bring it to room temperature before serving-that's how it tastes best! -Colleen Blasetti, Palm Coast, Florida

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 2 dozen.

Number Of Ingredients 16

1-3/4 cups sliced baby portobello mushrooms
1/4 cup chopped onion
1 anchovy fillet
1 tablespoon olive oil
1/2 teaspoon minced garlic
1/2 cup finely chopped tomatoes
1/4 cup chopped pitted green olives
1/4 cup chopped ripe olives
1 tablespoon capers, drained
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon pepper
24 slices French bread baguette (1/2 inch thick)
2 tablespoons butter, melted
1/4 cup grated Parmesan cheese

Steps:

  • In a large skillet, saute mushrooms, onion and anchovy in oil until vegetables are tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the tomatoes, olives, capers, thyme, basil, oregano and pepper., Place bread slices on an ungreased baking sheet. Brush with butter; sprinkle with Parmesan cheese. Bake at 375° until lightly browned, 8-9 minutes. With a slotted spoon, top each slice with 1 tablespoon mushroom mixture.

Nutrition Facts : Calories 44 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 127mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

MUSHROOM AND OLIVE BRUSCHETTA



Mushroom and Olive Bruschetta image

I tried this delicious bruschetta toast at a party and knew I had to make it myself. Since I couldn't find the person who brought the dish, I began trying to duplicate it on my own. The original was made on an English muffin, but party rye or baguette slices work as well. -Lynne German, Woodland Hills, California

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 4 dozen.

Number Of Ingredients 9

1-1/2 cups finely shredded cheddar cheese
1/2 cup canned mushroom stems and pieces, drained and chopped
1/2 cup chopped green onions
1/2 cup chopped pitted green olives
1/2 cup chopped ripe olives
1/2 cup mayonnaise
1/4 teaspoon curry powder
2 French bread baguettes (10-1/2 ounces each), cut into 1/2-inch slices
Julienned green onions, optional

Steps:

  • Preheat oven to 400°. In a large bowl, combine the first 7 ingredients. Cut each baguette into 24 slices; place on ungreased baking sheets. Bake until lightly toasted, about 5 minutes., Top with cheese mixture. Bake until cheese is melted, 4-5 minutes. If desired, top with julienned green onions. Freeze option: Cover and freeze unbaked topped baguette slices on a parchment-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake baguette slices on ungreased baking sheets in a preheated 400° oven until heated through, 8-10 minutes.

Nutrition Facts : Calories 66 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 161mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

MUSHROOM-OLIVE BRUSCHETTA



Mushroom-Olive Bruschetta image

Make a two-step Italian "app" in just 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 20m

Yield 20

Number Of Ingredients 7

1/2 can (8-oz size) drained mushroom pieces and stems
1/2 cup pitted kalamata or ripe olives
2 tablespoons capers, drained
1 clove garlic, sliced
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
10 slices French bread, toasted

Steps:

  • In food processor, mix mushrooms, olives, capers and garlic. Cover; process using quick on-and-off pulses until finely chopped. Add oil and vinegar; process just until mixed (do not overprocess).
  • Spread mushroom mixture on toasted bread. Cut slices in half.

Nutrition Facts : Calories 110, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 290 mg, Sugar 3 g, TransFat 0 g

MUSHROOM-OLIVE BRUSCHETTA



Mushroom-Olive Bruschetta image

Make a two-step Italian "app" in just 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 20m

Yield 20

Number Of Ingredients 7

1/2 can (8-oz size) drained mushroom pieces and stems
1/2 cup pitted kalamata or ripe olives
2 tablespoons capers, drained
1 clove garlic, sliced
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
10 slices French bread, toasted

Steps:

  • In food processor, mix mushrooms, olives, capers and garlic. Cover; process using quick on-and-off pulses until finely chopped. Add oil and vinegar; process just until mixed (do not overprocess).
  • Spread mushroom mixture on toasted bread. Cut slices in half.

Nutrition Facts : Calories 110, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 290 mg, Sugar 3 g, TransFat 0 g

Tips:

  • Use the freshest possible ingredients. This will make a big difference in the flavor of your bruschetta.
  • Don't be afraid to experiment with different types of mushrooms. There are many delicious varieties available, so feel free to try different ones until you find your favorites.
  • Toast the bread until it is golden brown and crispy. This will help it to hold up to the toppings and prevent it from getting soggy.
  • Be generous with the toppings. Don't be afraid to pile on the mushrooms, olives, and cheese. The more toppings, the better!
  • Serve the bruschetta immediately. This is when it is at its best, when the bread is still warm and crispy and the toppings are fresh and flavorful.

Conclusion:

Mushroom olive bruschetta is a delicious and easy-to-make appetizer that is perfect for any occasion. With its simple ingredients and bold flavor, it is sure to be a hit with your family and friends. So next time you are looking for a quick and tasty snack or appetizer, give mushroom olive bruschetta a try. You won't be disappointed!

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