Saturday, April 23, 2011

Mushroom, Tomato and Bacon Bruschetta with Olive Tapenade on Toasted Sourdough

The great thing about cooking is that you can make it to suit your taste. Less salt. More chilli. I recently came across a this bruschetta recipe and was determined to give it a go. I read it over and over, familiarising myself with the ingredients and the method. I was down at my local grocery store buying just browsing (I tend to do that when I'm hungry...which probably isn't such a good idea seeing as I always end up buying alot of junk food) and i decided that i would purchase the ingredients for my mushroom bruschetta, but because I only spontaneously decided to buy the ingredients.. I didn't have my list with me. I try to rely on my 23 year old memory and thought that I had done a pretty good job....until i got home and realised that I had forgotten 2 items off the recipe. But like I said in the beginning, you can make it to suit your taste. So here it is.

Mushroom, Tomato and Bacon Bruschetta with Olive Tapenade on Toasted Sourdough


200g Oyster Mushrooms roughly chopped
200g button mushrooms chopped
juice from 1 lemon
80g bacon pieces
1/2 bunch parsley chopped
1 tomato diced
crack black pepper

Olive Tapenade:
1/4 bunch finely chopped
sea salt and cracked black pepper
250g kalamata olives pitted
40ml rice bran oil (or olive oil)
2 gloves garlic finely chopped

1 white sourdough


1. Pan fry mushrooms and add bacon pieces, parsley, lemon juice tomato.
2. Season with pepper.
3. Preheat oven to 180 degrees Celcius.
3. Combine in a food processor, olives, parsley, garlic, rice bran oil, and pepper. Process until smooth.
4. Slice sourdough into 6-8 slices, depending on servings. Toast sourdough in oven for 3 mins.
5. To serve, thinly spread tapenade over toasted sourdough and stack on mushroom, tomato and bacon topping.
6. Chop some parsley and sprinkle over the top to garnish.

My dad gave this an 8/10, and he's a tough food critic! :)


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