Marinated Mushroom Bruschetta

Total Time: 52 mins Preparation Time: 20 mins Cook Time: 32 mins

Ingredients

• 1/2 lb shiitake mushroom, stems removed
• 1/2 cup dry wine
• 1/4 cup extra virgin olive oil, plus more for brushing
• 2 teaspoons minced garlic
• 2 teaspoons finely chopped fresh rosemary
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 2 red bell peppers
• 20 slices good-quality french bread, each about 2 inches in diameter and one inch thick
• 1/4 cup pine nuts
• 2 tablespoons finely chopped fresh basil
• 4 ounces goat cheese

Recipe

• 1 place the mushrooms in a large, plastic resealable bag.
• 2 in a bowl, mix the wine, olive oil, garlic, rosemary, salt and pepper; pour over the mushrooms, press the air out of the bag and seal tightly; turn the bag to distribute the ingredients; let marinate at room temperature for 1-2 hours, turning the bag occasionally.
• 3 grill the bell peppers over direct medium heat until they are black and blistered all over, 12-15 minutes, turning occasionally; place the peppers in a medium bowl and cover with plastic to trap the steam; set aside for at least 10 minutes, then peel the skins from the peppers and discard the stems and seeds.
• 4 drain excess marinade from the mushrooms and grill them over direct medium heat until tender, 8-10 minutes, turning occasionally; lightly brush or spray the slices of bread on both sides with olive oil; grill until lightly toasted, 1-2 minutes, turning once halfway through grilling time.
• 5 put the pine nuts in a medium pan over medium heat and cook until lightly toasted, 5-10 minutes, shaking the pan occasionally.
• 6 very finely chop the bell peppers, mushrooms, and pine nuts and combine all of them in a medium bowl; add the basil and stir, taste and add salt and pepper if necessary.
• 7 spread a very thin layer of goat cheese on one side of each slice of toasted bread; arrange about 1 tablespoon of mushroom mixture on top of each; serve at room temperature.