If you’d rather experiment with other toppings, such as mozzarella, tomato and basil (Caprese), just swap those for what’s written below. The bread preparation remains the same. Froment likes to use Tuscan bread because most artisan Tuscan loaves are made without salt and “doesn’t compete with the toppings,” he says.
The portobello and artichoke bruschetta is on Sauce’s menu as a seasonal item, so if you want to try the appetizer before preparing at home, now is the time!
Portobello & Artichoke Bruschetta
¼ cup of goat cheese
¼ cup sliced artichoke hearts
¼ cup of sliced roasted portobello mushrooms
¼ cup of roasted red pepper, quartered
3 tbsp. balsamic vinegar
1 tbsp. red wine vinegar
1 tsp. honey
2 tbsp. blended oil (75 canola/25 olive oil)
pinch each black pepper, kosher salt and thyme
Mix all ingredients thoroughly, except oil. Incorporate oil at the end.
Bruschetta preparation and assembly
- To roast portobello mushrooms, preheat oven to 425 degrees. Prepare mushrooms by scooping the gills out with a tablespoon, pop off the stems and then wash and dry the mushrooms. Toss them in a bowl with salt and pepper and olive oil until evenly coated. Place them gill side up on cookie sheet and bake for 4 minutes on each side. Prepare peppers the same way. When finished, cut mushrooms and peppers into strips.
- Spread goat cheese evenly across toasted bread.
- Toss artichokes, portobello mushrooms and roasted red peppers in balsamic vinaigrette.
- Place vegetable mixture evenly across goat cheese bread.