Ingredients
Makes 24 pieces
| 2 tbsp | Pastene Extra Virgin Olive Oil | |
| 12 | fresh mushroom caps, quartered | |
| 1 tbsp | Pastene Minced Garlic | |
| 1 tbsp | fresh parsley, chopped | |
| 1 tsp | fresh oregano | |
| 24 slices | French bread (baguette), oiled and toasted | |
| 4 tbsp | Pastene sliced olives | |
| 4 oz | Provolone cheese, sliced | |
| parsley and oregano for garnish | ||
| salt and pepper |
Directions
- Heat oil in saucepan over high heat. Add mushrooms, garlic, and cook 5 minutes, stirring occasionally.
- Season to taste with salt and pepper. Add parsley and oregano. Set aside.
- Spread toast with olive paste. Top with mushroom mixture, cheese, and herbs.
- Broil under preheated broiler until cheese melts. Serve immediately.