Porcini and Black Olive Canapes

• 1 cup dried porcini mushrooms (about 3/4 ounce)
• 5 tablespoons unsalted butter, 4 melted
• 1 garlic clove, minced
• 1/2 teaspoon minced thyme
• 1 cup Calamata olives (about 4 ounces), pitted
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon truffle oil, or more to taste (optional)
• Salt and freshly ground pepper
• 9 slices thinly sliced white sandwich bread
• 1/2 cup grated Fontina cheese
• 2 tablespoons snipped chives

1. In a small bowl, soak the porcini in hot water until softened, about 30 minutes.
2. Scoop out the mushrooms.
3. In a medium skillet, melt the 1 tablespoon of butter until foamy.
4. Add the porcini and cook over moderately high heat, stirring occasionally, until lightly browned, about 5 minutes.
5. Add the garlic and thyme and cook for 1 minute.
6. Transfer to a plate and let cool.
7. In a food processor, pulse the olives and porcini until finely chopped.
8. With the machine on, add the olive oil and truffle oil and process to a paste.
9. Transfer the tapenade to a bowl and season with salt and pepper.
10. Preheat the oven to 350.
11. Lightly brush a baking sheet with a little of the melted butter.
12. Brush the bread slices on 1 side with the remaining butter.
13. Using a 1 1/4-inch round biscuit cutter, stamp out 4 rounds from each slice of bread.
14. Arrange the rounds, buttered side up, on the baking sheet and sprinkle with the Fontina.
15. Bake for 6 to 8 minutes, or until the rounds are golden on the bottom and the cheese is bubbling.
16. Arrange the canapes on a platter and top each with 1 teaspoon of the tapenade.
17. Garnish with the chives and serve.

porcini mushrooms, unsalted butter, garlic, thyme, olives, extravirgin olive oil, truffle oil, salt, bread, cheese, chives

Taken from www.foodandwine.com/recipes/porcini-and-black-olive-canapes (may not work)