MUSHROOM OLIVE BRUSCHETTA
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
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.
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Sona Malik
[email protected]This bruschetta is the perfect way to use up leftover mushrooms and olives.
Waqarahmed Domkibaloch
[email protected]I've made this bruschetta several times and it's always a hit. It's so easy to make and it's so delicious.
mitu sorkar
[email protected]I love this bruschetta! It's so flavorful and the bread is toasted to perfection.
Lea Awada
[email protected]This bruschetta is the perfect appetizer for any occasion.
James Serugyendo
[email protected]I've made this bruschetta several times and it's always a crowd-pleaser.
Pheonix Underwood
[email protected]This bruschetta is so easy to make and it's so delicious. I love that I can use whatever mushrooms and olives I have on hand.
Zayyen Zahra
[email protected]I made this bruschetta for a party and it was a huge success. Everyone loved it!
Xsvier Fester
[email protected]This bruschetta is the perfect way to use up leftover mushrooms and olives.
Amirhardz Qulity
[email protected]I've made this bruschetta several times and it's always a hit. It's so easy to make and it's so delicious.
Yasir Bhatti
[email protected]I love this bruschetta! It's so flavorful and the bread is toasted to perfection.
Aadarsha Limbu
[email protected]This bruschetta is the perfect appetizer for any occasion. It's easy to make, delicious, and always a hit with guests.
Rebeka Barbosa
[email protected]I made this bruschetta with some leftover mushrooms and olives and it was amazing. I'll definitely be making it again.
Jadda Akoy
[email protected]This bruschetta is so easy to make and it's so delicious. I love that I can use whatever mushrooms and olives I have on hand.
OYERANMI JOHN TEMITAYO
[email protected]I've made this bruschetta several times and it's always a crowd-pleaser.
Berthold Brotherton
[email protected]I made this bruschetta for a party and it was a hit! Everyone loved it.
Mir Tuffi
[email protected]This bruschetta was delicious! The mushrooms and olives were a great combination, and the bread was toasted perfectly.