Best Mushroom And Olive Bruschetta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MUSHROOM-OLIVE BRUSCHETTA



Mushroom-Olive Bruschetta image

Mushrooms and olive mixture tops toasted bread slices in a tasty appetizer you can have ready in 20 minutes. From EatBetterAmerica.com

Provided by Herb-Cat

Categories     Spreads

Time 20m

Yield 20 appetizers, 10 serving(s)

Number Of Ingredients 7

4 ounces mushrooms
1/2 cup olive
2 tablespoons capers, drained
1 garlic clove, sliced
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
10 slices French bread, toasted

Steps:

  • Mix mushrooms, olives, capers and garlic in food processor bowl. Cover and process by using quick on-and-off motions 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 221.3, Fat 4.6, SaturatedFat 0.8, Sodium 429.7, Carbohydrate 37.4, Fiber 1.9, Sugar 2.1, Protein 8

CREAMY MUSHROOM BRUSCHETTA



Creamy Mushroom Bruschetta image

Mushrooms-button, portobello and shiitake-plus a lovely blend of herbs make a hearty, flavorful topping for bruschetta. -Amy Chase, Vanderhoof, British Columbia

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 28 appetizers.

Number Of Ingredients 12

1-1/2 cups sliced fresh mushrooms
1-1/2 cups sliced baby portobello mushrooms
1 cup sliced fresh shiitake mushrooms
3/4 cup chopped onion
2 tablespoons olive oil
1 cup heavy whipping cream
2 tablespoons Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
28 slices French bread baguette (1/2 inch thick)
1 garlic clove, peeled and halved
1 tablespoon each minced fresh basil, parsley and thyme

Steps:

  • In a large skillet, saute the mushrooms and onion in oil for 6-7 minutes or until mushrooms are browned. Stir in the cream, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally. , Meanwhile, place baguette slices on ungreased baking sheets. Broil 4-6 in. from the heat for 1 to 1-1/2 minutes on each side or until toasted. Rub garlic over toasts; discard garlic., Stir the basil, parsley and thyme into mushroom mixture; heat through. Spoon about 1 tablespoon onto each toast. Serve immediately.

Nutrition Facts : Calories 94 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 104mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

JAMIE OLIVER'S ULTIMATE MUSHROOM BRUSCHETTA



Jamie Oliver's Ultimate Mushroom Bruschetta image

Make and share this Jamie Oliver's Ultimate Mushroom Bruschetta recipe from Food.com.

Provided by Sharon123

Categories     Spreads

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

extra virgin olive oil
11 ounces mixed wild mushrooms, wiped clean
2 garlic cloves (1 peeled and finely chopped, the other halved)
2 sprigs fresh thyme, leaves picked
2 sprigs fresh parsley, leaves picked
1 sprig summer savory, leaves plucked (optional)
sea salt
fresh ground black pepper
1 dried red chili, crumbled
1 small pat butter
1 lemon
2 slices sourdough bread

Steps:

  • Put a large heavy frying pan, big enough to hold all the mushrooms in one layer, over heat and add about 1-2 tbls. olive oil. Slice the larger mushrooms up, and leave the smaller ones whole. Add them all to the pan and give it a shake to toss the mushrooms in the oil.
  • Add the chopped garlic and fresh herbs and shake the pan again. Add a pinch of salt and pepper and the crumbled chili, add to the pan and fry gently for a few minutes. If the mixture becomes dry, pour in a little more oil.
  • Once the mushrooms have started to turn a golden color, after about 3-4 minutes, add the butter and a nice squeeze of lemon juice(not too much) and toss again.
  • To finish this off and make it into a creamy sauce, spoon 2-3 tablespoons of water into the pan. Simmer for a little longer, until you have a nice simple sauce that just loosely coats the mushrooms.
  • Now toast your bread.
  • Rub the toast with the cut side of the remaining clove of garlic. Place each slice on a serving plate, pile the mushrooms and the creamy juices from the pan on top and dig inches Enjoy!

Nutrition Facts : Calories 241.5, Fat 1.9, SaturatedFat 0.4, Sodium 339.8, Carbohydrate 47, Fiber 4.3, Sugar 6.7, Protein 13.3

OLIVE BRUSCHETTA



Olive Bruschetta image

This convenient and colorful party classic from Linda Austin in Lake Hopatcong, New Jersey, can be made several days in advance. In fact, it actually tastes better if prepared ahead so all the fresh flavors can blend together. Best served at room temperature with a crusty loaf of toasted French bread or your favorite crackers.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 13

2 cups grape tomatoes, quartered
2 celery ribs, chopped
1/2 cup shredded carrot
1/4 cup sliced ripe olives
1/4 cup sliced pimiento-stuffed olives
1/4 cup minced fresh flat-leaf parsley
1/4 cup chopped red onion
1 teaspoon minced garlic
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1 loaf (1 pound) French bread baguette, sliced and toasted

Steps:

  • In a large bowl, combine the first eight ingredients. In a small bowl, whisk the oil, vinegar, salt and pepper; pour over vegetables and toss to coat. Serve on toasted baguette slices.

Nutrition Facts : Calories 169 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g 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

Related Topics