Ingredients:
10 ounces portabella mushrooms
1/4 cup olive oil
1 tsp. minced garlic
1 loaf Italian bread, cut diagonally in 12 slices
1 cup coarsely chopped plum tomatoes
2 tbs. capers
1/2 tsp. Italian seasonings
6 ounces goat cheese cut in 12 slices
Directions:
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. 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. 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 portabellas and
tomato-caper mixture, dividing evenly.
YIELD: 12 Portions