Mushroom-Olive Bruschetta

Mushroom-Olive Bruschetta

Make a two-step Italian "app" in just 20 minutes.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

20

appetizers

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.
Makes 20 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
If you already have your grill going, use it to toast the bread for this recipe, too.
How-To
For a warm appetizer, place the topped bread on the grill for 1 to 2 minutes. Cut the slices in half after heating them.
Do-Ahead
Make the mushroom mixture several hours ahead; cover and refrigerate. Toast the bread in advance, and top it off just before serving.
Special Touch
Add small curls of fresh Parmesan cheese and fresh marjoram leaves to the tops of these tangy treats.

Nutrition Information:

1 Serving (1 Appetizer)
  • Calories 110
    • (Calories from Fat 20),
  • Total Fat 2 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 290mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 1g,
    • Sugars 3g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.
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