Grilled Portobello Crostini with Fresh Mozzarella

Grilled Portobello Crostini with Fresh Mozzarella

prep time

minutes
cook time

minute
servings
12

Ingredients




























Cooking Instructions

For sandwich:


1

In a bowl, combine vinegar, 1/2 cup oil, herbs, and salt and pepper. Brush mixture onto both sides of the Portobello caps; let marinate at least 15-20 minutes.


2

Brush bread slices with remaining oil mixed with garlic. Set grill on high and grill mushrooms and bread slices on both sides (mushrooms 4-5 minutes; bread slices until golden).


3

To serve: Place a grilled mushroom, cap side down, on top of a slice of bread; top with 2 slices of fresh mozzarella and broil 1-2 minutes, or until cheese is melted and bubbly. Serve immediately with Heirloom Tomato Salad in Parmesan Basket.


For heirloom tomato salad:


1

Cut the tomatoes into 1-inch cubes. Toss gently with oil, vinegar, salt and pepper and let stand at least 20 minutes, covered. If holding longer, refrigerate until ready to serve as directed.


For parmesan basket:


1

In a small (6 to 8-inch) nonstick pan, sprinkle 1/4 cup parmesan to cover pan surface. Cook 2-3 minutes or until golden and firm. Invert over a small oven-to-table rounded ramekin and let cool. Repeat process with remaining parmesan to create 12 baskets. Set aside until ready to use.


2

Place 1/2 cup salad in parmesan basket, garnish with basil leaf.


Ingredients




























Cooking Instructions

For sandwich:


1

In a bowl, combine vinegar, 1/2 cup oil, herbs, and salt and pepper. Brush mixture onto both sides of the Portobello caps; let marinate at least 15-20 minutes.


2

Brush bread slices with remaining oil mixed with garlic. Set grill on high and grill mushrooms and bread slices on both sides (mushrooms 4-5 minutes; bread slices until golden).


3

To serve: Place a grilled mushroom, cap side down, on top of a slice of bread; top with 2 slices of fresh mozzarella and broil 1-2 minutes, or until cheese is melted and bubbly. Serve immediately with Heirloom Tomato Salad in Parmesan Basket.


For heirloom tomato salad:


1

Cut the tomatoes into 1-inch cubes. Toss gently with oil, vinegar, salt and pepper and let stand at least 20 minutes, covered. If holding longer, refrigerate until ready to serve as directed.


For parmesan basket:


1

In a small (6 to 8-inch) nonstick pan, sprinkle 1/4 cup parmesan to cover pan surface. Cook 2-3 minutes or until golden and firm. Invert over a small oven-to-table rounded ramekin and let cool. Repeat process with remaining parmesan to create 12 baskets. Set aside until ready to use.


2

Place 1/2 cup salad in parmesan basket, garnish with basil leaf.


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