Bruschetta Duet

Ingredients

• 0.5 teaspoon anchovy paste 
• 2 teaspoons butter 
• 0.3 teaspoon sage dried
• 1 tablespoon flat-leaf parsley packed chopped
• 3 cloves garlic minced smashed
• 0.5 cup olives green pitted
• 4 servings fresh-ground pepper black
• 1.5 teaspoons juice of lemon 
• 0.8 pound mushrooms chopped fine
• 8 tablespoons olive oil 
• 0.3 teaspoon salt 
• 4 servings bruschetta 

Equipment

• food processor
• frying pan
• blender

Directions

1. In a large frying pan, heat 2 tablespoons of the oil with the butter over moderately high heat.
2. Add the mushrooms, the minced garlic, the salt, 1/8 teaspoon pepper, and the sage. Cook, stirring occasionally, until the mushrooms are golden, 5 to 10 minutes. Stir in the chopped parsley.
3. Remove from the heat.
4. In a blender or food processor, put the olives, parsley leaves, smashed garlic, anchovy paste, the remaining 6 tablespoons olive oil, the lemon juice, and 1/4 teaspoon pepper. Blend or process to a coarse puree.
5. Spread the mushroom mixture on eight of the bruschetta, and the tapenade on the rest.