Olive and Goat Cheese Bruschetta

Recipe Credit: Lisa Turner

(Appetizer, Italian, bread, goat cheese, olives, mushrooms, tomato)

Yield: 4 servings
Prep Time: 15 min
Inactive:
Cook Time: 10 min

Ingredients

4 Tbsp EVOO
1 shallot, finely chopped
1 to 2 jalapeños, seeded and finely chopped
4 to 5 mushrooms, roughly chopped
Juice from 1 lemon (1½ Tbsp)
salt and black pepper
1 clove garlic, crushed
8 thick slices of Italian bread
⅔ C green or black olives, pitted and chopped
1 medium tomato, seeded and diced
4 oz solf unripened goat cheese
2 Tbsp fresh parsley, finely chopped
1 Tbsp fresh basil, finely chopped

Instructions

1. Heat a teaspoon of the oil in a frying pan over medium-high heat. When hot, add the shallots and stir for a few minutes to soften. Add the jalapeņos, mushrooms and lemon juice, and continue to stir for a few minutes or just until the mushrooms begin to release their juices. Remove from heat and season with salt and pepper. Set aside.
2. In a mortar and pestle, make a paste of the garlic and remaining olive oil.
3. Toast the bread under a broiler until golden. When the bread is ready, brush each slice with the garlic and olive oil mixture. Next spread each slice with some goat cheese. Top with the mushroom mixture, olives and chopped tomato. Finish off by sprinkling each slice with the fresh herbs and a little more black pepper.