In the mood for something savory? These flavorful little appetizers are rich and intense, with lots of herbs and umami flavors. Serve them as tapas, hors d’oeuvres, or even have them as a brunch item like I did. There is something about the combination of mushroom, olive, and rosemary that is so delightful. You don’t have to serve these open face either, make a whole sandwich and then press it with a panini press for a deliciously crispy sandwich.
Mushroom Tapenade Toasts
2 tbs first cold pressed olive oil
8 ounces crimini mushrooms, finely chopped
12 pitted kalamata olives, finely chopped
8 cloves of garlic, minced
1 tsp fresh rosemary, minced
1 tsp fresh thyme, minced
2 fresh sage leaves, minced
1/2 tsp red pepper flakes (optional)
salt and freshly ground black pepper to taste
1/3 cup white wine
8 slices crusty bread (I used Kalamata olive bread)
1/2 cup tahini (you can also use hummus if you prefer!)
white truffle oil for drizzling
Heat the olive oil over medium high heat and add the mushrooms and olives, stir them around to coat then let them cook for a couple minutes. Turn the heat to medium and add the garlic, herbs and spices. continue cooking and stirring for a few minutes, or till all moisture has evaporated, being careful not to burn the garlic. Pour the white wine into the pan to deglaze and scrape the bottom of the pan as you stir it in. Continue to cook until the wine is evaporated. Toast the bread either in a toaster or on a hot grill and spread a dollop if tahini on each piece. Then top each piece of toast with a scoop of the mushroom-olive mixture, then drizzle with the white truffle oil.
Truly decadent little morsels!