Mushroom-Olive Bruschetta

 

1/2

can (8-oz size) drained Green Giant® 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

• 1 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).
• 2 Spread mushroom mixture on toasted bread. Cut slices in half.