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Bruschetta with giant mushrooms and green olives

ingredients

servings

4

Olive Verdi Denocciolate Giganti Madama Oliva

100 oz

find out more

Pepper

to taste

Iodized salt

to taste

Extra virgin olive oil

to taste

Garlic

1 wedge

Mixed mushrooms

200 oz

Pachino tomatoes

8 unit

Wheat flour bread

4 slices

starters from Italy

Bruschetta with giant mushrooms and green olives

Bruschetta with giant mushrooms and green olives

vegan with gluten

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Bruschetta with giant mushrooms and green olives

Appetizer tasty and rich in flavor with mushrooms and olives from soda and juicy pulp, appreciated for their consistency and flavor.

Bruschetta with giant mushrooms and green olives step 1

step 1

Take the mushrooms and graze them by removing the earthy part. Cut them roughly.

Bruschetta with giant mushrooms and green olives step 2

step 2

Heat a little oil with garlic clove in a large non-stick frying pan, add the mushrooms and let them flourish with a lively flame for 5 minutes, turning them gently so as not to break them.

Bruschetta with giant mushrooms and green olives step 3

step 3

Remove the garlic, then salt and pepper and continue cooking for another 2 minutes.

Bruschetta with giant mushrooms and green olives step 4

step 4

Cut the pachino tomatoes into four pieces and place them in a bowl, seasoned with salt and oil. Slicing sliced ​​bread about 1 centimeter thick and grill.

Bruschetta with giant mushrooms and green olives step 5

step 5

At this point take the tomatoes and join them with mushrooms now lukewarm and add Giant Drizzled Green Olives.

Bruschetta with giant mushrooms and green olives step 6

step 6

Stir well and start composing the bruschetta by pouring a spoonful of mushroom and olives tomatoes on each slice of bread. Pleasure spray with a crude oil.

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