BRUSCHETTA PLATTER with tomato basil mushroom thyme olive caper tapenade
Ingredients
- For the toppings (for all) :
- 1 large ripe heirloom tomato, finely diced
- 5 basil leaves
- 1 clove of garlic
- 1 teaspoon white wine / apple-cider vinegar
- 1 teaspoon extra-virgin Olive oil
- 200 grams mushrooms, rinsed and quartered
- 3 cloves of garlic, finely chopped
- 1 sprig of thyme
- 3 teaspoons of pitted black olives
- 1 teaspoon capers
- 3 teaspoons of sun-dried tomatoes preserved in Olive oil (I used oven-dried ones that I make myself, but this works just as well)
- Freshly ground black pepper
- Salt
- For the baguette:
- 1 baguette, sliced
- 1 clove of garlic
- 2 tablespoons extra-vrigin olive oil
Instructions
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