Bruschetta with Portobellos
List of Ingredients
10 ounces portabella mushrooms
1/4 cup olive oil
1 teaspoon garlic -- minced
1 loaf Italian bread -- cut diagonally in 12
1 cup coarsely chopped plum tomatoes
2 tablespoons capers
1/2 teaspoon Italian seasonings
6 ounces goat cheese -- cut in 12 slicesRecipe
Preheat outdoor grill, or broiler until hot. Trim portabella
stems, if attached, slice mushrooms. In a small bowl,
combine olive oil and garlic, brush on both sides of
mushroom slices and the bread. In a small bowl, stir
together tomatoes, capers and Italian seasoning. To
assemble: Place one slice goat cheese on each slice of
toasted bread. Top with grilled portobellos and
tomato-caper mixture, dividing evenly. Arrange mushrooms
and bread in a single layer on a vegetable grilling rack or a
rack in a broiler pan; grill or broil until lightly browned,
about 3 minutes on each side brushing with any remaining
garlic-olive oil; set aside.
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