MUSHROOM AND OLIVE BRUSCHETTA

Mushroom and Olive Bruschetta image

I tried this delicious bruschetta toast at a party and knew I had to make it myself. Since I couldn't find the person who brought the dish, I began trying to duplicate it on my own. The original was made on an English muffin, but party rye or baguette slices work as well. -Lynne German, Woodland Hills, California

Provided by Taste of Home

Time 25m

Yield 4 dozen.

Number Of Ingredients 9

Ingredients

1-1/2 cups finely shredded cheddar cheese
1/2 cup canned mushroom stems and pieces, drained and chopped
1/2 cup chopped green onions
1/2 cup chopped pitted green olives
1/2 cup chopped ripe olives
1/2 cup mayonnaise
1/4 teaspoon curry powder
2 French bread baguettes (10-1/2 ounces each), cut into 1/2-inch slices
Julienned green onions, optional

Steps:

Preheat oven to 400°. In a large bowl, combine the first 7 ingredients. Cut each baguette into 24 slices; place on ungreased baking sheets. Bake until lightly toasted, about 5 minutes., Top with cheese mixture. Bake until cheese is melted, 4-5 minutes. If desired, top with julienned green onions. Freeze option: Cover and freeze unbaked topped baguette slices on a parchment-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake baguette slices on ungreased baking sheets in a preheated 400° oven until heated through, 8-10 minutes.

Nutrition Facts : Calories 66 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 161mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.