Bruschetta with Olive Tapenade and Mushroom

Vegetarian bruschetta topped with a smooth black olive tapenade and seasoned marinated mushrooms, finished with fresh parsley and olive oil.

Vegetarian Quick Italian Appetiser Mushroom

Estimated Nutrition

Calories

592.1

kcal / serving

1184.2 kcal total

Carbs

29.1g

per serving

58.2 g total

Fat

51.4g

per serving

102.8 g total

Protein

7.3g

per serving

14.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

slices

White Bread

Crusty, drizzled with olive oil and griddled on both sides

NutsSeeds

tbsp

Parsley

Fresh, chopped

to taste

Salt

to taste

Black Pepper

Freshly ground

cloves

Garlic

Chopped

OilsFats

Olive Oil

Divided use for tapenade and mushroom mix

to taste

Olive Oil

Extra for drizzling

Other

Black Olive

Pits removed

Vegetables

280

Mushroom Antipasti

Marinated, from a jar, chopped

Method

Spread the olive mixture over the griddled bread.

Blend 30ml of olive oil, 15ml of parsley, olives, and seasoning in a mini blender until smooth.

Mix garlic, remaining parsley, remaining oil, and chopped mushrooms in a bowl.

Spoon the mushroom mixture over the tapenade on the bread.

Garnish with extra chopped parsley and a drizzle of olive oil before serving.