Bruschetta with olive tapenade and mushroom

Ingredients

3 tbsp olive oil
3 tbsp chopped fresh parsley
50g/2oz black olives, pits removed
salt and freshly ground black pepper
3 slices crusty white bread, drizzled with olive oil and griddled on both sides
2 garlic cloves, chopped
280g/10oz marinated mushroom antipasti, from a jar, chopped
olive oil, to drizzle

Method

1. Place two tablespoons of olive oil, one tablespoon of parsley, the black olives, salt and freshly ground black pepper in a mini blender and blend until smooth. Spread over the griddled bread.
2. Mix garlic, one tablespoon of parsley, one tablespoon of olive oil, marinated mushrooms, salt and freshly ground black pepper in a bowl and spoon over the griddled bread.
3. Sprinkle with chopped parsley and drizzle with olive oil, to serve.