Portobello Mushroom Tapenade
Extra Virgin Olive Oil
MTOO Dark Chocolate Balsamic Vinegar
Salt and Pepper
Heat 1 tbls of olive oil over medium heat and sauté shallots, garlic and savory for about 2-3 minutes.
Add the mushrooms and vinegar and cover for 2 minutes then uncover and continue cooking until liquid is slightly reduced.
Transfer to a food processor and add the chickpeas and pulse until the ingredients come together.
Gradually add the remaining 3 tablespoons of oil and pulse until a thick paste forms.
Season with salt and pepper.
For a delicious bruschetta, serve on a crostini, topped with shaved parmesan or pecorino cheese.