Source: Food and Wine Quick from Scratch

Bruschetta Duet
Serve this as an appetizer, hors d'oeuvres, or even as a filling snack or light weekend meal. It's an exciting substitute for garlic bread.
Serves: 4
Prep Time: 7 minutes
Cook Time: 13 minutes


8 tablespoons olive oil
2 teaspoons butter
3/4 pound mushrooms, chopped fine
3 garlic cloves, 2 minced, 1 smashed
1/4 teaspoon salt
fresh ground black pepper, to taste
1/4 teaspoon dried sage
1 tablespoon plus 1/3 cup flat leaf parsley, chopped
1/2 cup green olives, pitted
1/2 teaspoon anchovy paste
1 1/2 teaspoons fresh lemon juice
4 slices country bread loaf, 1/2-inch thick
2 tablespoons olive oil
1/8 teaspoon salt

In a large frying pan, heat 2 tablespoons of the oil with the butter over moderately high heat. Add the mushrooms, the minced garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper, and the sage. Cook, stirring occasionally, until the mushrooms are golden, 5 to 10 minutes. Stir in the chopped parsley. Remove from the heat.

In a blender or food processor, put the olives, parsley leaves, smashed garlic, anchovy paste, the remaining 6 tablespoons olive oil, the lemon juice, and 1/4 teaspoon pepper. Blend or process to a coarse puree.

Spread the mushroom mixture on eight of the bruschetta, and the tapenade on the rest.

Heat the broiler. Put the bread on a baking sheet and brush both sides with the 2 tablespoons of olive oil. Sprinkle with the 1/8 teaspoon salt.

Broil, turning once, until the bread is brown on the outside but still slightly soft in the center, about 3 minutes. Alternatively (and more traditionally), grill the bread. Cut each slice of bread into quarters.