Sunmmer Crostini

Name: Sunmmer Crostini
Ingredients: 8 None medium portobella mushrooms; 1/2 cup extra virgin olive oil; 12 None cherry tomatoes, halved; 8 slices crusty italian bread; 1 clove garlic, peeled and halved; 2 tbsp basil leaves, shredded; 4 cups baby arugula; 2.75 oz feta cheese, crumbled

8 ingredients

5 steps

Ingredients

8 None medium portobella mushrooms
1/2 cup extra virgin olive oil
12 None cherry tomatoes, halved
8 slices crusty italian bread
1 clove garlic, peeled and halved
2 tbsp basil leaves, shredded
4 cups baby arugula
2.75 oz feta cheese, crumbled

Directions

1

Preheat the oven to 425°F.
2

Brush the mushrooms with 1/4 cup of the oil and season to taste. Top each mushroom with 3 tomato halves, cut side up. Bake in a hot oven for 10 minutes or until mushrooms are tender.
3

Meanwhile, brush the bread with another 2 tablespoons of the oil and rub with garlic clove. Place in a single layer on baking sheet and bake until golden brown and crisp, about 6 minutes.
4

Using a mortar and pestle or small food processor, blend basil and remaining 1 tablespoon oil until combined.
5

Top crostini with the arugula, mushrooms and feta. Drizzle with basil mixture. Sprinkle with extra basil, if desired.