Mushroom Crostini With Olive Tapenade - cooking recipe

Ingredients

1 clove garlic
150 g black olives, pitted
25 g capers
10 tbsp olive oil
12 slices baguette
250 g mushrooms, sliced
2 medium red onions, finely diced
1/2 bunch parsley, chopped

Preparation

Place the garlic, olives and capers in a food processor and process until finely chopped. Transfer to a bowl and stir in 1/2 cup olive oil. Add a pinch of sugar and season to taste.
Heat 2 tbsp oil in a large frying pan. Briefly fry the bread on both sides, then remove and set aside. Heat 1 more tbsp oil and saute the mushrooms for 5-6 minutes. Season to taste, transfer to a bowl and set aside. Add onions to the pan and cook for 2-3 minutes. Stir in the parsley and season to taste.
Spread the tapenade on the toast, top with mushrooms and onions and serve.