0/5
(0 Votes)
Ingredients
- 4 tablespoons Bodacious Olive Wild Mushroom and Sage olive oil
- 8 tablespoons Bodacious Olive Garlic olive oil
- 4 tablespoons Bodacious Olive Basil olive oil
- 2 teaspoons Bodacious Olive Butter olive oil
- 3/4 lb mushrooms, finely chopped
- 3 cloves garlic, 2 minced, 1 smashed
- 1/4 teaspoon salt Freshly ground black pepper
- 1/4 teaspoon dried sage
- 1 tablespoon chopped flat-leaf parsley
- 1/3 cup lightly packed leaves
- 1/2 cup pitted green olives
- 1/2 teaspoon anchovy paste
- 1 1/2 teaspoon lemon juice
- 4 plum tomatoes
- Fresh basil
- Bruschetta toasts or crostini.
Preparation
Step 1
In a large frying pan, heat 4 tablespoons Delizia mushroom & sage oil with the Butter oil over medium high heat. Add the mushrooms, minced garlic, salt, 1/8 teaspoon pepper and sage. Cook, stirring occasionally, until the mushrooms are golden, about 5-10 min. Stir in the chopped parsley and remove from heat. In a blender or food processor, pulse the olives, parsley leaves, smashed garlic, anchovy paste, Garlic oil, lemon juice, and ¼ teaspoon pepper to a coarse puree. Dice tomatoes and finely chop 6-8 leaves of basil. Add 4 tablespoons Basil oil, salt and pepper to taste. Spread the mushroom mixture, olive tapenade, and tomato basil topping on the Bruschetta slices and serve!