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Mushroom and Olive Bruschetta

I tried this delicious bruschetta toast at a party and knew I had to make it myself. Since I couldn't find the person who brought the dish, I began trying to duplicate it on my own. The original was made on an English muffin, but party rye or baguette slices work as well. —Lynne German, Woodland Hills, California
  • Total Time
    Prep: 15 min. Bake: 10 min.
  • Makes
    4 dozen


  • 1-1/2 cups finely shredded cheddar cheese
  • 1/2 cup canned mushroom stems and pieces, drained and chopped
  • 1/2 cup chopped green onions
  • 1/2 cup chopped pitted green olives
  • 1/2 cup chopped ripe olives
  • 1/2 cup mayonnaise
  • 1/4 teaspoon curry powder
  • 2 French bread baguettes (10-1/2 ounces each), cut into 1/2-inch slices
  • Julienned green onions, optional


  • Preheat oven to 400°. In a large bowl, combine the first 7 ingredients. Cut each baguette into 24 slices; place on ungreased baking sheets. Bake until lightly toasted, about 5 minutes.
  • Top with cheese mixture. Bake until cheese is melted, 4-5 minutes. If desired, top with julienned green onions. Freeze option: Cover and freeze unbaked topped baguette slices on a parchment-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake baguette slices on ungreased baking sheets in a preheated 400° oven until heated through, 8-10 minutes.
Nutrition Facts
1 appetizer: 66 calories, 3g fat (1g saturated fat), 4mg cholesterol, 161mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 2g protein.
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