Artichoke and mushroom Brushetta

By akselden

Ingredients

• 1 loaf (10 oz.) firm Italian bread, 1/4" slices
• 2 garlic cloves, halved, plus 1 tbsp chopped
• 3 tbsp plus 1/2 cup extra-virgin olive oil, divided
• 7 large shiitake mushrooms, stemmed
• (about 5 oz.)
• 3 large portobello mushrooms, stemmed
• (about 8 oz.)
• Salt and pepper to taste
• 5 large cooked artichoke hearts, diced
• 10 cloves roasted garlic, chopped
• 1/3 cup chopped flat-leaf parsley, plus leaves for garnish
• 2 tbsp fresh lemon juice

Details

Servings 36

Preparation

Step 1

Heat oven to 400°F. Working in batches if necessary, place bread slices directly on rack in oven. Bake 6-7 min., turning once, until golden and crisp. Remove from oven. Rub toast with halved garlic; brush with 3 tbsp
olive oil. Heat broiler or grill. In small bowl, mix 1/4 cup olive oil and chopped garlic. Brush mushrooms with olive oil mixture; season with salt and pepper to taste. Broil until seared and tender, turning once. Dice mushrooms. In large bowl, combine mushrooms,artichoke, roasted garlic, chopped parsley, lemon juice, remaining olive oil, and salt and pepper to taste. Spoon mixture evenly on toast, and garnish.