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


1. Prepare outdoor grill, placing grill rack 5 inches from heat source, or preheat 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.
2. 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, 5 inches from heat until vegetables are lightly charred, about 5 to 6 minutes, turning occasionally; remove and keep warm.
3. 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.
Serve the crostini as an hors d'eouvre at an outdoor cocktail party or to accompany salad and soup at a luncheon.
Mushroom and Red Pepper C
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