Portobello Mushroom and Dried Tomato Bruschetta

Yield:
4 servings
Level:
Easy
Ingredients
  • 1/2 cup dried tomatoes
  • 1 cup water
  • 2 teaspoons balsamic vinegar
  • 4 portobello mushroom caps
  • 3 tablespoons olive oil
  • 4 slices crusty Italian bread
Directions

In a small saucepan simmer tomatoes in water, uncovered, until tender, about 10 minutes. In a blender puree tomatoes, cooking liquid, and vinegar until smooth and season with salt and pepper. Cut mushrooms into 1/4-inch thick slices and mince garlic. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms and garlic with salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat and toss mushrooms with remaining tablespoon oil. Keep mushrooms warm, covered.

Toast bread and spread with tomato puree. Top puree with mushrooms.


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