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Mushroom Bruschetta with Herbed Aioli

Mushroom Bruschetta with Herbed Aioli

Fresh portobello mushrooms and plum tomatoes mixed with Kalamata olives & herbs make for a refreshing appetizer when served over garlic aioli topped baguette slices.
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Course: Appetizer
Cuisine: American, Canadian
Ingredients Method

Ingredients
  

  • 1 Baguette
  • 6 oz Portobello Mushrooms, Small
  • 4 Plum Tomatoes, Seeded
  • 10 Kalamata olives pitted and chopped
  • 1 tsp Oregano
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1/2 cup Fresh Parsley chopped
  • 1/2 cup Mayonnaise
  • 3 cloves Garlic, Minced

Method
 

  1. Slice baguette into 1/2" slices.
  2. Slice mushrooms in half, then thinly slice into bite size strips.
  3. Dice tomatoes into 1/2" dice.
  4. Stir mushrooms with tomatoes, olives, oregano, salt, pepper and 1/4 cup parsley. Set aside.
  5. For the Aioli, stir together mayonnaise with garlic and remaining parsley until well combined.
  6. Spread a small amount of the Aioli on each baguette slice and top with a spoonful of the mushroom/tomato mixture.
  7. Drizzle a small amount of Aioli on top and serve.