Portobello Spread

Directions

1. 1
   Cut the mushroom caps into small dice, then toss them with the tomatoes, garlic, rosemary, lemon juice, and oil.
2. 2
   Cover and let rest, for up to an hour at room temperature or overnight, refrigerated.
3. 3
   Bring back to room temperature before serving.
4. 4
   Season with salt and pepper and spoon onto crostini or eat with a fork.
5. 5
   Omit the mushrooms.
6. 6
   Use about a pound of ripe tomatoes, cut in half through their equators, then squeezed and shaken over the sink to remove as many seeds as possible.
7. 7
   Dice and proceed as above, adding about 1/2 cup minced red onion to the mix.