Recipe For The Weekend: Mushroom and Olive Bruschetta

It’s the weekend! Time to gather round your loved ones and whip up a delicious antipasto board. We adore this simple Mushroom and Olive Bruschetta Recipe from our favourite Chef Lucaciano. It always goes down a treat when entertaining and the best part is it takes no time at all to prep, cook and serve!

Prep Time 10 mins Cook Time 10 mins Total Time 20 mins

Ingredients

2 tbsp Extra Virgin Olive Oil

160g Swiss brown mushrooms, quartered

¾ cup Mixed pitted green and black olives, roughly chopped (90g)

¼ cup Finely chopped flat leaf parsley

6 1cm Thick slices ciabatta

1 1 Garlic clove – Halved

Sage leaves to serve (optional)

Method

1. Heat 2 tsp of oil in a large frying pan on high and cook the mushrooms for 3 mins, until lightly browned. Remove from heat. Add olives and toss to combine. Add parsley and season well.

2. Heat a chargrill on high. Brush ciabatta slices with 2 tsp of oil and season. Cook on chargrill for 2-3 mins each side, until golden. Rub cut garlic clove over one side of each slice.

3. Spoon mushroom mixture onto each ciabatta slice. Drizzle with remaining oil and scatter over sage leaves, if using.

4. Serve on an Eco Food Board and enjoy!

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