Portabella Bruschettas

INGREDIENTS

• 1/4 cup olive oil
• 1 teaspoon finely chopped garlic
• 10 ounces Modern portabella mushrooms, cleaned, stems removed and caps sliced (about 3 cups)
• 1 loaf (1 pound) Italian bread cut diagonally into 12 slices
• 1 cup coarsely chopped plum tomatoes
• 2 tablespoons capers
• 1/2 teaspoon Italian seasoning
• 4 ounces goat cheese, cut into 12 slices

INSTRUCTIONS

For a head start on preparing this crowd-pleasing appetizer, you can combine and refrigerate the tomato-caper mixture, clean and slice the mushrooms, and even slice and tightly wrap the bread several hours before assembling.

Preheat rack for outdoor grill or broiler. In small bowl, combine olive oil and garlic; brush on both sides of mushroom slices and the bread. Arrange mushrooms and bread in single layer on rack. Grill until lightly browned, about 3 minutes on each side brushing with any remaining garlic-olive oil; set aside. In small bowl, stir together tomatoes, capers and Italian seasoning. To assemble: Spread one slice goat cheese on each slice of toasted bread. Top with grilled Modern portabellas and tomato-caper mixture, dividing evenly. Serve hot or at room temperature.

Yield: 12 appetizers