Recipe: Mushroom and Red Pepper Crostini

MUSHROOM AND RED PEPPER CROSTINI

"Serve, if desired, with celery and radishes as an appetizer, with salads or grilled beef or chicken."

1/3 cup olive oil
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (8-ounce) loaf Italian bread, sliced diagonally into about 16 (3/4-inch) slices
8 ounces fresh white mushrooms. sliced (about 3 cups)
1 large sweet red bell pepper, cut in 1/2-inch pieces (about 1 cup)
1 large mild red onion, cut in 1/2-inch pieces (about 1 cup)
1 1/2 cups shredded mozzarella cheese, divided use

Preheat charcoal grill or broiler.

In a large bowl, combine olive oil, Italian seasoning, salt and pepper. Lightly brush both sides of each bread slice with oil mixture; set aside.

To remaining oil in bowl, stir in mushrooms, red pepper and onion; toss to coat thoroughly.

Place vegetables on a grill rack or broiler pan. Grill or broil, 4 inches from heat source until vegetables are lightly charred, 5 to 6 minutes, turning occasionally; remove and keep warm.

Place bread slices on the grill rack or under the broiler until lightly browned, about 30 seconds; turn bread. Sprinkle 1 cup of the mozzarella over bread slices, dividing evenly; heat just until melted. Top cheese with hot grilled vegetables and remaining 1/2 cup mozzarella.

Makes 16 (8 servings)
Source: The Mushroom Council