Mushroom bruschetta with herbed aioli is an appetizer featuring earthy, savory mushrooms and a tangy, aromatic aioli on a crisp slice of toasted bread
Fresh mushrooms and plum tomatoes mixed with Kalamata olives & herbs make for a refreshing appetizer when served over garlic aioli topped baguette slices.
Ingredients
Bread: A baguette, is sliced and brushed with olive oil.
- 6 oz of a variety of mushrooms, such as portabello, cremini, shiitake, or wild mushrooms
Tomatoes & Herbs
10 Kalamata olives pitted and chopped
1 tsp Oregano
1 tsp Salt
1 tsp Pepper
1/4 cup Fresh Parsley chopped
4 Plum Tomatoes, Seeded
Herbed Aioli
- 1/2 cup Mayonnaise
- 3 cloves Garlic, minced
- 1/4 cup Parsley
How to Make It
Prepare the bread. Preheat your oven to 400°F (200°C). Brush the baguette slices with olive oil and arrange them on a baking sheet. Bake for 6–8 minutes, flipping halfway through, until golden brown. For extra flavor, rub the toasted bread with a halved garlic clove.
Make the aioli. While the bread toasts, combine the mayonnaise, minced garlic, chopped parsley or chives, and lemon juice in a small bowl. Whisk until smooth and set aside in the refrigerator.
Sauté the mushrooms. In a large skillet, heat 1 tablespoon of olive oil and the butter over medium-high heat until the butter melts. Add the sliced mushrooms and cook in a single layer until golden and tender, about 5–7 minutes. Add the minced garlic to the mushrooms and cook for another minute. Stir in the diced tomatoes, olives, oregano and half of the chopped parsley and season with salt and pepper.
Assemble the bruschetta. Spread the aioli lightly onto each toasted baguette slice. Spoon a generous amount of the warm mushroom mixture and top with a dollop of aioli.
Garnish and serve. Garnish with the remaining fresh parsley. You can also finish with an extra drizzle of good-quality olive oil before serving. Serve immediately
Mushroom Bruschetta with Herbed Aioli
Ingredients
Method
- Slice baguette into 1/2″ slices.
- Slice mushrooms in half, then thinly slice into bite size strips.
- Dice tomatoes into 1/2" dice.
- Stir mushrooms with tomatoes, olives, oregano, salt, pepper and 1/4 cup parsley. Set aside.
- For the Aioli, stir together mayonnaise with garlic and remaining parsley until well combined.
- Spread a small amount of the Aioli on each baguette slice and top with a spoonful of the mushroom/tomato mixture.
- Drizzle a small amount of Aioli on top and serve.
