• Ingredients:
  • 1 baguette or rustic bread
  • 2-4 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1-2 canned anchovies, drained
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 medium size tomato, diced
  • 2-4 oil packed sun dried tomatoes, drained and chopped
  • ¼ cup pitted Italian olives
  • 2 tablespoons capers
  • 3-4 basil leaves, chopped
  • 1 lemon
  • fresh ground black pepper
  • salt

“Puttanesca trifolati crostini” may sound like an elaborate Italian language exercise, but it’s really just a deliciously simple addition to any antipasti platter! 

This recipe was inspired by the idea of “trifolati”, or sautéed, mushrooms and adding them to a puttanesca style mixture of anchovies, capers, and olives mixed with a bit of fresh and sun dried tomatoes. To help enjoy this intensely savory flavor, we have included easy to make toasted crostini too!

DIRECTIONS:

  1. Preheat the oven to 350F. Cut the baguette into ¼ inch slices on a cutting board and place them on a baking sheet lined with parchment paper in a single layer. Using half of the olive oil, brush both side of each slice of bread with it, and bake in the oven for 5-7 minutes, or until crunchy and lightly browned. 
  2. Heat the rest of the olive oil in a sauté pan over medium-high heat. Add the garlic and anchovies, sautéing for 1 minute. Add the FunGuy mushrooms and sauté another 3-4 minutes or until lightly browned around the edges. 
  3. Toss in the diced tomato and chopped sun dried tomato and continue to cook, stirring frequently, for another 4 minutes or until the tomato has started to loose it’s shape and become a little saucy. Stir in the olives and capers and cook 1-2 minutes longer. Turn off the heat, add the basil to the pan, and  cut the lemon in half to squeeze some of the juice over everything. Taste and season with the black pepper and salt if needed. 
  4. Serve immediately with the toasted baguette slices. 

Have a Fun meal!