BRUSCHETTA DUETT

(The same toast spread with two different toppings. The green-olive tapenade, which uses pre-pitted olives, can be made in minutes with a blender or food processor. The sauteed mushroom topping is equally savory hot or at room temperature.)

4 servings.

8 tablespoons olive oil; 2 teaspoons butter; 3/4 pound mushrooms, chopped fine;
3 cloves garlic, 2 minced, 1 smashed; 1/4 teaspoon salt; fresh-ground black pepper;
1/4 teaspoon dried sage; 1 tablespoon chopped flat-leaf parsley, plus 1/3 cup lightly packed leaves;
1/2 cup pitted green olives; 1/2 teaspoon anchovy paste; 1 1/2 teaspoons lemon juice;
bruschetta.

In a large frying pan, heat 2 tablespoons of the oil with the butter over moderately high heat. Add the mushrooms, the minced garlic, the 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.


Variations:

Bruschetta can be topped with endless combinations of ingredients. Examples:

• Chopped tomato and basil
• Diced roasted bell peppers with crumbled goat cheese
• Drained canned tuna and capers
• Strips of Parmigiano Reggiano
• A split garlic clove rubbed over the toast, followed by a generous drizzle of olive oil

                                                                      Index........                               Next recipe