- 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
- 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.
- 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.
- Sprinkle with chopped parsley and drizzle with olive oil, to serve.