Ingredients
1/2
can (8-oz size) drained mushroom pieces and stems
1/2
cup pitted kalamata or ripe olives
2
tablespoons capers, drained
1
clove garlic, sliced
2
tablespoons extra-virgin olive oil
1
tablespoon balsamic vinegar
10
slices French bread, toasted
Preparation
In food processor, mix mushrooms, olives, capers and garlic. Cover; process using quick on-and-off pulses until finely chopped. Add oil and vinegar; process just until mixed (do not overprocess).
Spread mushroom mixture on toasted bread. Cut slices in half.
