4 Tbsps. Mushroom & Sage Olive Oil
8 Tbsps. Garlic Olive Oil
4 Tbsps. Basil Olive Oil
2 tsps. Butter Olive Oil
¾ lb mushrooms, finely chopped
3 cloves garlic, 2 minced, 1 smashed
¼ tsp salt
Freshly ground black pepper
¼ tsp dried sage
1 tbsp chopped flat-leaf parsley, plus 1/3 cup lightly packed leaves
½ cup pitted green olives
½ tsp anchovy paste
1½ tsp lemon juice
4 plum tomatoes
Bruschetta toasts or crostini
In a large frying pan, heat 4 Tbsp. Mushroom & Sage Olive Oil with the Butter Olive Oil over medium high heat. Add the mushrooms, minced garlic, salt, 1/8 tsp pepper and sage. Cook, stirring occasionally, until the mushrooms are golden, about 5-10 min. Stir in the chopped parsley and remove from heat.
In a blender or food processor, pulse the olives, parsley leaves, smashed garlic, anchovy paste, Garlic Olive Oil, lemon juice, and ¼ tsp pepper to a coarse puree.
Dice tomatoes and finely chop 6-8 leaves of basil. Add 4 Tbsp. Basil Olive Oil, salt and pepper to taste. Spread the mushroom mixture, olive tapenade, and tomato basil topping on the bruschetta slices and serve!