See Also: Portabella & Tomato Bruschetta(recipes)
Fresh tomato salsa (with bruschetta variations)(recipes)
Peppered goats' cheese with hot tomato dressing on bruschetta(recipes)
Tempura prawns with avocado and tomato salad and ginger, tomato and chilli basmati rice(recipes)
Bruschetta(recipes)
bruschetta(dictionary)
Olive bruschetta(recipes)
Butterbean bruschetta(recipes)
Squid Bruschetta(recipes)
Mushroom Bruschetta(recipes)

Portabella & Tomato Bruschetta (recipes)


Ingredients

1/4 cup dried tomatoes

1 cup water

1 teaspoon balsamic vinegar

2 Portabella mushroom caps (about 3/4 pound)

2 garlic cloves

3 tablespoons olive oil

2 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 (use caution when blending hot liquids) and season with salt and pepper.



Cut mushrooms into 1/4-inch-thick slices; 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. Stir until liquid of mushrooms is evaporated, about 5 minutes. Remove skillet from heat; toss mushrooms with remaining tablespoon oil. Keep mushrooms warm and covered.



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