Ultimate party snack: Bruschetta with mushroom tapenade

Planning to have drinks this weekend but have no idea what snacks and drinks to put on the table? Ramon Brugman is here to help with his new cookbook, Borrelbijbel. He shares his favorite recipes and useful tips. Like this bruschetta with mushroom tapenade: YUM.

Ramon: “This creamy tapenade tastes delicious on a bruschetta. The earthy flavors of the mushrooms combine fantastically with the licorice- or anise-like flavor of the tarragon. Make sure the white wine has reduced completely and disappeared before continuing with the preparation of the tapenade.”

How to make the bruschetta

• Preheat the oven to 180 °C. Cut the baguette into diagonal slices and place them on a baking sheet. Grate the garlic over a small bowl and mix the garlic with the olive oil.
• Drizzle the slices of bread with the garlic oil, sprinkle them with the dried thyme and season with salt and pepper.
• Toast the bruschette in the oven for about 10 minutes, until crisp and golden brown.
• Allow the bruschette to cool completely before topping them.

How to make the mushroom tapenade

• Finely chop the onion, mince the garlic, heat the butter in a frying pan until foaming, and sauté the onion and garlic.
• Meanwhile, clean the mushrooms and cut them into small cubes. Add them to the onions and fry until they start releasing moisture.
• Pour the wine into the pan, add the thyme and reduce the wine until it has disappeared completely. Pour the lemon juice over the mushrooms and season with salt and pepper.
• Allow the tapenade to cool. Finely chop the tarragon and stir it into the tapenade. Spoon a generous amount of tapenade onto each bruschetta.

Title: Borrelbijbel
Author: Ramon Brugman
Price: €33,99
Publisher: Carrera Culinair

Read also:

• 10 mushrooms to go wild for
• According to this chef, we’re frying mushrooms completely wrong—and he shows how to do it properly
• Everything you need to know about mushrooms