Crostini | Women's Weekly Food

Ingredients

• 1 round italian-style ring loaf
• Olive and herb topping
• 250 grams green olives, seeded
• 1 (25g) baby brown onion, chopped coarsely
• 1 clove garlic, crushed
• 1/3 cup (80ml) extra virgin olive oil
• 1 tablespoon fresh flat-leaf parsley, finely chopped
• 1 teaspoon fresh oregano, finely chopped
• 1 teaspoon lemon juice
• Tomato anchovy topping
• 3 (225g) medium roma tomatoes, sliced thinly
• 150 grams mozzarella, sliced thinly
• 45 grams can anchovies, drained
• Mixed mushroom topping
• 10 grams dried porcini mushrooms
• 1 cup (250ml) boiling water
• 30 grams butter
• 2 tablespoons olive oil
• 125 grams swiss brown mushrooms, sliced thinly
• 125 grams button mushrooms, sliced thinly
• 125 grams flat mushrooms, sliced thinly
• 2 cloves garlic, crushed
• 1/4 teaspoon ground nutmeg
• 2 teaspoons lemon juice
• 2 tablespoons fresh flat-leaf parsley, finely chopped