Mushroom and Kalamata Olive Tapanade
provided by Gallo of Sonoma winery
1/2 cup chopped red onion
1 teaspoon minced garlic
2 tablespoons olive oil
2 cups thinly sliced white mushrooms
2 teaspoons balsamic vinegar
3 tablespoons chopped chives
1/2 cup chopped Kalamata olives
Salt and pepper
8 slices toasted French bread
To prepare the tapanade:
Place the onions and garlic in a preheated sauté pan with the olive oil. Cook over medium-high heat for 1 minute and add the mushrooms. Continue to cook for 3 to 4 minutes or until the mushrooms are very tender. Add the balsamic vinegar, chives and Kalamata olives and season to taste with salt and pepper. Spoon some of the tapanade over the toasted French bread just prior to serving.
Serves 4.
