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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.