Bruschetta with Olive Tapenade, Taleggio, and Mushrooms
Yes tomatoes are in season right now. But save those tomatoes for a fresh heirloom salad (check back soon for the recipe!). Put a new spin on the classic bruschetta with this recipe from our Culinary Director and Executive Chef Jeffrey Starr. We love us some Jeffrey Starr!
Enjoy with Sutter Home Red!
20 each kalamata olives, pitted (or other black olives)
1 T capers, rinsed
1 T Italian parsley, chopped
4 cloves garlic, minced
2 each anchovies
9 T extra virgin olive oil
1 lb. shiitake mushrooms, sliced
1 T fresh Basil, chopped
salt and pepper to taste
1 each sourdough baguette
6 cloves garlic, smashed
¼ lb. taleggio (or fresh mozzarrella)
For the olive tapenade:
Combine olives, capers, parsley, half of the chopped garlic, and anchovies in a food processor and process until finely minced. Add 2T of the olive oil and pulse until combined.
For the mushrooms:
Saute the mushrooms with the basil and the remaining chopped garlic over medium heat in 3T of olive oil until tender. Season with salt and ppper.
For the bruschetta:
Slice the sourdough baguette on the bias into ¾ inch pieces. Simmer the smashed garlic in 4T of olive oil for 5 minutes (do not let garlic burn). Brush both sides of the baguette slices with garlic oil. Toast under oven broiler until both sides are golden brown. Top with a small slice cheese, the tapenade, the mushrooms and serve with Sutter Home Red!
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