Portabella Mushroom and Dried Tomato Bruschetta

1. 1

   In a small saucepan simmer tomatoes in water, uncovered, until tender, about 10 minutes.

2. 2

   In a blender puree tomatoes, cooking liquid, and vinegar until smooth (use caution when blending hot liquids) and season with salt and pepper.

3. 3

   Cut mushrooms into 1/4-inch-thick slices and mince garlic.

4. 4

   In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms and garlic with salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated, about 5 minutes.

5. 5

   Remove skillet from heat and toss mushrooms with remaining tablespoon oil.

6. 6

   Keep mushrooms warm, covered.

7. 7

   Toast bread and spread with tomato puree.

8. 8

   Top puree with mushrooms.

* Per serving · 4 servings · Values may vary.

No additional tips available.