Mushroom bruschetta with herbed aioli
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PREP TIME
10 min
TOTAL TIME
16 min
Makes
30 servings
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Ingredients
- 1 baguette
- 170-g pkg small portobello mushroom , stems removed, about 8 small
- 4 large plum tomatoes , seeded
- 10 kalamata olives , pitted and chopped
- 1 tbsp brown sugar
- 1 tsp dried oregano leaves
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup chopped fresh parsley , or cilantro leaves
- 1/2 cup mayonnaise
- 3 garlic cloves , minced
Instructions
- Preheat oven to 400F (200C). Slice baguette into 1/2-inch- (1-cm-) thick slices. Arrange on a large baking sheet. Toast in centre of oven, turning over halfway through, until bread is golden on both sides, 6 minutes.
- Slice mushrooms in half. Thinly slice halves into bite-size strips. Dice tomatoes into 1/2-inch (1-cm) pieces. In a medium-size bowl, stir mushrooms with tomatoes, olives, sugar, oregano, salt, pepper and 1/4 cup (50 mL) parsley. Set aside.
- For aïoli, in a small bowl, stir mayonnaise with garlic and remaining parsley. Lightly spread each toast using half of aïoli. Pile 1 heaping tbsp (17 mL) mushroom mixture on top of each toast.
- Top with a dollop of aïoli and an additional sprinkle of parsley, if you wish. Serve immediately.
Nutrition (per serving)
- Calories
- 59,
- Protein
- 1.1 g,
- Carbohydrates
- 6.2 g,
- Fat
- 3.4 g,
- Sodium
- 166 mg.
