Mushroom and Kalamata Olive Tapenade On Parmesan Toasts

Mushroom And Kalamata Olive

Tapenade On Parmesan Toasts

These toasts would preform alone as an appetizer as well as an accompaniment to this great salad. Phyllis Carey provided this recipe in her California Wine Country Cooking Class. Her tips: to quickly infuse olive oil use a mini-food processor. To make toasts ahead, freeze and rewarm. Also toast the sliced bread lightly golden not toast brick hard (8 minutes)!

*

Toasts:

1/3 cup olive oil

2 cloves garlic, minced

12 thin diagonally cut baguette slices

1/4 cup freshly grated Parmesan cheese

*

Preheat oven to 375 degrees. Combine olive oil and garlic and let stand for 1 hour to blend flavors. Brush on baguette slices and arrange on parchment-lined baking sheets. Sprinkle with Parmesan cheese and bake 8 minutes or until crispy and cheese has melted.

***

Tapenade:

2 tablespoons olive oil

1/2 cup chopped red onion

1 teaspoon minced garlic

2 cups thinly sliced white mushrooms

2 teaspoons aged balsamic vinegar

3 tablespoons chopped chives

1/2 cup chopped Kalmata olives

Salt and pepper to taste

*

Heat olive oil in a medium non-stick skillet over medium heat: add onions and garlic and cook 1 minute. Add the mushrooms and sprinkle lightly with salt. Cook 5 to 6 minutes or until mushrooms are very tender and most of the liquid has cooked away. Stir balsamic vinegar, chives and olives and season to taste with salt and pepper. Spoon on toasts just prior to serving.