Mushroom and Olive Crostini-Gluten-Free

8 slices BELLA GLUTEN-FREE MULITGRAIN BREAD

4 oz. fresh wild mushrooms such as shitake, cremini or portabella

4 TBL olive oil, divided

1 small shallot, minced

salt and pepper to taste

1 TBL fresh Italian flat-leaf parsley

2 cloves garlic, minced

1 cup calamata, or black or green Provencal or Greek olives, pitted

1 TBL capers, drained

1 tsp thyme

1 TBL lemon juice

Prep:
10 minutes without bread prep

Directions:

Prepare one BELLA GLUTEN-FREE MULITGRAIN BREAD Mix
• For Mushroom Topping: Heat half the olive oil in a sauté pan over medium high heat. Add shallots and sauté for 2 minutes. Add mushrooms and sauté for 3-4 minutes. Add salt and pepper, parsley and garlic and cook for an additional 2 minutes. Remove from heat.

• For Olive Tapenade: In food processor, add olives, capers, thyme, lemon juice, and fresh ground pepper to taste to remaining olive oil and blend to make a paste.

• Toast bread. Cut into triangles wedges. Spread 1 TBL olive tapenade on toast. Top with mushrooms and serve.

Chef’s Notes:
If you are using slices from your freezer, microwave for 30 seconds and then toast for great crunchy results.