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Mushroom-Olive Bruschetta

Mushroom-Olive Bruschetta
  • Prep 20 min
  • Total 20 min
  • Servings 20
Make a two-step Italian "app" in just 20 minutes.
Updated July 14, 2009

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

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.

  • 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.

Nutrition Facts

Serving Size: 1 Appetizer
Calories
110
Calories from Fat
20
Total Fat
2 1/2g
4%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
290mg
12%
Potassium
50mg
1%
Total Carbohydrate
19g
6%
Dietary Fiber
1g
4%
Sugars
3g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
8%
8%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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