Porcini and Black Olive Canapes

1. 1

   In a small bowl, soak the porcini in hot water until softened, about 30 minutes.

2. 2

   Scoop out the mushrooms.

3. 3

   In a medium skillet, melt the 1 tablespoon of butter until foamy.

4. 4

   Add the porcini and cook over moderately high heat, stirring occasionally, until lightly browned, about 5 minutes.

5. 5

   Add the garlic and thyme and cook for 1 minute.

6. 6

   Transfer to a plate and let cool.

7. 7

   In a food processor, pulse the olives and porcini until finely chopped.

8. 8

   With the machine on, add the olive oil and truffle oil and process to a paste.

9. 9

   Transfer the tapenade to a bowl and season with salt and pepper.

10. 10

    Preheat the oven to 350.

11. 11

    Lightly brush a baking sheet with a little of the melted butter.

12. 12

    Brush the bread slices on 1 side with the remaining butter.

13. 13

    Using a 1 1/4-inch round biscuit cutter, stamp out 4 rounds from each slice of bread.

14. 14

    Arrange the rounds, buttered side up, on the baking sheet and sprinkle with the Fontina.

15. 15

    Bake for 6 to 8 minutes, or until the rounds are golden on the bottom and the cheese is bubbling.

16. 16

    Arrange the canapes on a platter and top each with 1 teaspoon of the tapenade.

17. 17

    Garnish with the chives and serve.

* Per serving · 4 servings · Values may vary.