MUSHROOM-OLIVE BRUSCHETTA

Mushroom-Olive Bruschetta image

Make a two-step Italian "app" in just 20 minutes.

Provided by Betty Crocker Kitchens

Time 20m

Yield 20

Number Of Ingredients 7

Ingredients

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