Portobello Spread

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.

No additional tips available.