Bruschetta with olive tapenade and mushroom
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
From Ready Steady Cook
Method
-
Place two tablespoons of olive oil, one tablespoon of parsley, the black olives, salt and freshly ground black pepper in a mini blender and blend until smooth. Spread over the griddled bread.
-
Mix garlic, one tablespoon of parsley, one tablespoon of olive oil, marinated mushrooms, salt and freshly ground black pepper in a bowl and spoon over the griddled bread.
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Sprinkle with chopped parsley and drizzle with olive oil, to serve.
Ingredients
- 3 tbsp olive oil
- 3 tbsp chopped fresh parsley
- 50g/2oz black olives, pits removed
- salt and freshly ground black pepper
- 3 slices crusty white bread, drizzled with olive oil and griddled on both sides
- 2 garlic cloves, chopped
- 280g/10oz marinated mushroom antipasti, from a jar, chopped
- olive oil, to drizzle
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