posted by CADeb 06-16-103 11:09 PM
Marinated Mushroom Bruschetta with Pine Nuts and Goat Cheese
Source: Weber Grill “Let’s Get Grilling” Recipe Card 55450 05/03
1/2 lb shiitake mushrooms, stems removed
1/2 c dry white wine
1/4 c extra-virgin olive oil, plus more for brushing
2 tsp minced garlic
2 tsp finely chopped fresh rosemary
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 red bell peppers
20 slices good-quality French bread, each about 2 inches in diameter and an inch thick
1/4 c pine nuts
2 Tbs finely chopped fresh basil
4 oz goat cheese
Place the mushrooms in a large, plastic resealable bag. Add the wine, olive oil, garlic, rosemary, salt and pepper. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the ingredients. Allow the mushrooms to marinate at room temperature for 1 to 2 hours, turning the bag occasionally.
Grill the bell peppers over Direct Medium heat until they are black and blistered all over, 12 to 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.
Shake any excess moisture from the mushrooms. Grill the mushrooms over Direct Medium heat until tender, 8 to 10 minutes, turning occasionally. Lightly brush or spray the slices of bread on both sides with olive oil. Grill over Direct Medium heat until lightly toasted, 1 to 2 minutes, turning once halfway through grilling time.
Put the pine nuts in a medium pan set over medium heat, and cook until lightly toasted, 5 to 10 minutes, shaking the pan occasionally.
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 desired. Spread a very thin layer of goat cheese on one side of each slice of bread. Arrange about 1 tablespoon of mushroom mixture on top of each. Serve at room temperature.
Makes about 20 bruschetta.
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