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    Mushroom bruschetta with herbed aïoli


    Source of Recipe


    First published in Chatelaine's 12/2002 issue.

    List of Ingredients




    1 baguette
    6 oz (170 g) pkg small portobello mushroom caps, about 8 small
    4 large plum tomatoes, seeded
    10 kalamata olives, pitted and chopped
    1 tbsp (15 mL) brown sugar
    1 tsp (5 mL) dried oregano leaves
    1 tsp (5 mL) each salt and pepper
    1/2 cup (125 mL) chopped fresh parsley or coriander leaves
    1/2 cup (125 mL) mayonnaise
    3 garlic cloves, minced

    Recipe



    1. 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.

    2. 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.

    3. 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.

    4. Top with a dollop of aïoli and an additional sprinkle of parsley, if you wish. Serve immediately.

 

 

 


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