Mushroom and Olive Tapenade Crostini
Earthy sautéed mushrooms layered over briny olive tapenade on golden garlic crostini — a deeply savory appetizer that pairs beautifully with Grenache-based reds.
Ingredients
Ingredients — Sautéed Mushrooms:
- 1 lb mixed mushrooms cremini, shiitake, or a blend, finely chopped
- 3 tbsp olive oil
- 3 cloves garlic minced
- 2 tsp fresh thyme leaves
- 2 tbsp dry red wine or Marsala
- Salt and pepper to taste
- 2 tbsp fresh parsley chopped
Olive Tapenade:
- 1 cup pitted Kalamata olives
- 2 tbsp capers drained
- 2 anchovy fillets optional but highly recommended
- 1 clove garlic
- 2 tbsp olive oil
- 1 tsp fresh lemon juice
- ½ tsp fresh thyme
Crostini:
- 1 baguette sliced ½-inch thick on the diagonal
- 3 tbsp olive oil
- 1 garlic clove halved
Instructions
Instructions:
- Make the tapenade: pulse olives, capers, anchovies, garlic, olive oil, lemon juice, and thyme in a food processor until you reach a coarse, spreadable paste. Do not over-process — it should have texture. Season to taste and set aside.
- Make crostini: brush baguette slices with olive oil and arrange on a baking sheet. Toast at 400°F for 8–10 minutes until golden and crisp. While still warm, rub lightly with the cut garlic clove.
- Make mushrooms: heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook without stirring for 3–4 minutes until they begin to brown. Stir, add garlic and thyme, and cook another 2–3 minutes. Add wine and cook until evaporated. Season with salt and pepper, stir in parsley. Remove from heat.
- To assemble: spread a thin layer of tapenade on each crostini, then top with a spoonful of warm sautéed mushrooms. Serve immediately.
Notes
Wine Note: The earthy mushrooms and briny, herbal tapenade create a deeply savory bite that draws out the GSM's garrigue, dark olive, and pepper character in spectacular fashion.
Tried this recipe?Let us know how it was!