Mushroom Crostini With Olive Tapenade

1. 1

   Place the garlic, olives and capers in a food processor and process until finely chopped. Transfer to a bowl and stir in 1/2 cup olive oil. Add a pinch of sugar and season to taste.

2. 2

   Heat 2 tbsp oil in a large frying pan. Briefly fry the bread on both sides, then remove and set aside. Heat 1 more tbsp oil and saute the mushrooms for 5-6 minutes. Season to taste, transfer to a bowl and set aside. Add onions to the pan and cook for 2-3 minutes. Stir in the parsley and season to taste.

3. 3

   Spread the tapenade on the toast, top with mushrooms and onions and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.