Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Grilled Portobello Crostini with
Heirloom Tomato Salad in Parmesan Baskets

Grilled Portobello Crostini with Heirloom Tomato Salad in Parmesan BasketsThis is an elegant vegetarian meal with a gourmet touch. Crostini topped grilled portobello mushrooms and fresh mozzarella is served with an heirloom tomato salad delightfully presented in a crisp Parmesan 'basket'.

Recipe Ingredients:

Heirloom Tomato Salad:
8 ounces red heirloom tomatoes
8 ounces yellow heirloom tomatoes
8 ounces green heirloom tomatoes
1/4 cup virgin olive oil
2 tablespoons balsamic vinegar
Kosher salt, as needed
Cracked black pepper, as needed

Parmesan Basket:
1 1/2 cups (6 ounces) Wisconsin Parmesan cheese, finely grated
6 fresh basil leaves

Sandwich:
1/3 cup balsamic vinegar
1/3 cup olive oil - divided use
1 1/2 teaspoons rosemary, fresh, chopped
1 1/2 teaspoons marjoram, fresh, chopped
1 1/2 teaspoons thyme, fresh, chopped
1 1/2 teaspoons oregano, fresh, chopped
Kosher salt, as needed
Cracked black pepper, as needed
6 (4-inch) Portobello mushroom caps
6 slices country or sourdough bread
1 1/2 teaspoons garlic, chopped
12 slices (1 pound) Wisconsin Fresh Mozzarella cheese

Cooking Directions:

  1. For Heirloom Tomato Salad: Cut the tomatoes into 1-inch cubes. Toss gently with oil, vinegar, salt and pepper and let stand at least 20 minutes, covered. If holding longer, refrigerate until ready to serve as directed.
  2. For Parmesan Basket: In a small (6 to 8-inch) nonstick pan, sprinkle 1/4 cup Wisconsin Parmesan to cover pan surface. Cook 2 to 3 minutes or until golden and firm. Invert over a small oven-to-table rounded ramekin and let cool. Repeat process with remaining Wisconsin Parmesan to create 6 baskets. Set aside until ready to use. Place 1/2 cup salad in Wisconsin Parmesan basket, garnish with basil leaf.
  3. For Sandwich: In a bowl, combine vinegar, 1/2 cup oil, herbs, and salt and pepper. Brush mixture onto both sides of the portobello caps; let marinate at least 15 to 20 minutes.
  4. Brush bread slices with remaining oil mixed with garlic.
  5. Set grill on high and grill mushrooms and bread slices on both sides (mushrooms 4 to 5 minutes; bread slices until golden).
  6. To Serve: Place a grilled mushroom, cap side down, on top of a slice of bread; top with 2 slices of fresh mozzarella and broil 1 to 2 minutes, or until cheese is melted and bubbly. Serve immediately with Heirloom Tomato Salad in Parmesan Basket.

Makes 6 servings.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.