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Prep 20min
Total20min
Servings20
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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
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Steps
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.
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If you already have your grill going, use it to toast the bread for this recipe, too.
For a warm appetizer, place the topped bread on the grill for 1 to 2 minutes. Cut the slices in half after heating them.
Make the mushroom mixture several hours ahead; cover and refrigerate. Toast the bread in advance, and top it off just before serving.
Add small curls of fresh Parmesan cheese and fresh marjoram leaves to the tops of these tangy treats.
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