Green Olive Bruschetta

This recipe was inpsired by a recipe that originally appeared in VegNews May 2002.

Saute:
1 large onion in either a bit of olive oil or water until it begins to soften.

Add:
1-2 cups of thinly sliced mushrooms (it really depends on how much you love mushrooms.) Cook, stirring frequently, until the liquid from the mushrooms has pretty much dried out. Be careful, there's a very fine line between when the mushrooms dry out and when everything sticks to the bottom of the pan. Set this aside to cool.

In a food processor combine:
1 cup green olives
1 cup walnuts
1 cup fresh basil, loosely packed
1 clove fresh garlic or 1/2 tsp garlic powder
1-2 Tbs of water

When this is well processed, add the mushroom onion mixture and processor until smooth. Its delicious warm or cold. My family loved it on toast. If you're salt sensitive, consider rinsing the olives before using them as this can be pretty salty.

BTW, check out Harmonia's blog. She's doing a feature called Midweek Munchies that I really love.