Portobello Mushroom Bruschetta

Ingredients

• 8 slices crusty Italian bread
• 1 garlic clove, peeled
• 6 portobello caps, wiped clean
• 1 clove garlic, minced
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• Tomato Relish, recipe to follow

Directions

Toast bread in 350 degree F oven until golden brown, about 10 minutes. Rub lightly with garlic clove while still warm.

Remove gills from mushrooms with spoon and cut into 1/4-inch thick slices. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms until softened, then add garlic stirring, until all liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat. Keep mushrooms warm, covered.

Top toasted bread with Sauteed mushrooms and tomato relish. Garnish with basil.

Tomato Relish:

• 4 cups assorted baby tomatoes (red, yellow, and orange)
• 1/4 cup minced red onion
• 1/4 cup fresh basil, shredded
• 1/4 cup balsamic vinegar
• 1/4 cup extra-virgin olive oil
• Salt and pepper

Cut tomatoes in quarters, combine red onion, basil, vinegar, olive oil. Season, to taste, and let marinate for 15 minutes.