BRUSCHETTA PLATTER with tomato basil mushroom thyme olive caper tapenade

Ingredients

• For the toppings (for all) :
• 1 large ripe heirloom tomato, finely diced
• 5 basil leaves
• 1 clove of garlic
• 1 teaspoon white wine / apple-cider vinegar
• 1 teaspoon extra-virgin Olive oil
• 200 grams mushrooms, rinsed and quartered
• 3 cloves of garlic, finely chopped
• 1 sprig of thyme
• 3 teaspoons of pitted black olives
• 1 teaspoon capers
• 3 teaspoons of sun-dried tomatoes preserved in Olive oil (I used oven-dried ones that I make myself, but this works just as well)
• Freshly ground black pepper
• Salt
• For the baguette:
• 1 baguette, sliced
• 1 clove of garlic
• 2 tablespoons extra-vrigin olive oil

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