Mushroom bruschetta with herbed aioli

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PREP TIME

10 min

TOTAL TIME

16 min

Makes

30 servings

Mushroom bruschetta with herbed aioli

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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.
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