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!
Ingredients:
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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