Porcini and Black Olive Canapes Recipe

Name: Porcini and Black Olive Canapes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried porcini mushrooms (about 3/4 ounce); 5 tablespoons unsalted butter, 4 melted; 1 garlic clove, minced; 1/2 teaspoon minced thyme; 1 cup Calamata olives (about 4 ounces), pitted; 1 tablespoon extra-virgin olive oil; 1/4 teaspoon truffle oil, or more to taste (optional); Salt and freshly ground pepper; 9 slices thinly sliced white sandwich bread; 1/2 cup grated Fontina cheese; 2 tablespoons snipped chives

Servings: persons

1 cup dried porcini mushrooms (about 3/4 ounce)
5 tablespoons unsalted butter, 4 melted
1 garlic clove, minced
1/2 teaspoon minced thyme
1 cup Calamata olives (about 4 ounces), pitted
1 tablespoon extra-virgin olive oil
1/4 teaspoon truffle oil, or more to taste (optional)
Salt and freshly ground pepper
9 slices thinly sliced white sandwich bread
1/2 cup grated Fontina cheese
2 tablespoons snipped chives

1
In a small bowl, soak the porcini in hot water until softened, about 30 minutes.
2
Scoop out the mushrooms.
3
In a medium skillet, melt the 1 tablespoon of butter until foamy.
4
Add the porcini and cook over moderately high heat, stirring occasionally, until lightly browned, about 5 minutes.
5
Add the garlic and thyme and cook for 1 minute.
6
Transfer to a plate and let cool.
7
In a food processor, pulse the olives and porcini until finely chopped.
8
With the machine on, add the olive oil and truffle oil and process to a paste.
9
Transfer the tapenade to a bowl and season with salt and pepper.
10
Preheat the oven to 350.
11
Lightly brush a baking sheet with a little of the melted butter.
12
Brush the bread slices on 1 side with the remaining butter.
13
Using a 1 1/4-inch round biscuit cutter, stamp out 4 rounds from each slice of bread.
14
Arrange the rounds, buttered side up, on the baking sheet and sprinkle with the Fontina.
15
Bake for 6 to 8 minutes, or until the rounds are golden on the bottom and the cheese is bubbling.
16
Arrange the canapes on a platter and top each with 1 teaspoon of the tapenade.
17
Garnish with the chives and serve.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup dried porcini mushrooms (about 3/4 ounce), 5 tablespoons unsalted butter, 4 melted, 1 garlic clove, minced, 1/2 teaspoon minced thyme, and more.

Yes, Porcini and Black Olive Canapes falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Porcini and Black Olive Canapes

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