INGREDIENTS:3 cups California Ripe Olives, sliced
1 ½ cups cherry tomatoes, diced
1 ½ cups grilled red pepper, diced
1 cup sweet onion, minced
3/4 cup basil, fresh, chopped
2 Tbsp. balsamic vinegar
2 cups olive oil
½ cup balsamic vinegar
¼ cup chopped garlic
¼ cup basil, fresh, chopped
¼ cup oregano, fresh, chopped
¼ cup parsley, fresh, chopped
24 portabella mushrooms, large
24 slices peasant-style bread, toasted
as needed, arugula DIRECTIONS:Combine first 6 ingredients in large bowl. Mix well. Adjust seasoning with salt and pepper. Cover and chill completely.
In a blender or food processor, combine olive oil, ½ cup balsamic vinegar, garlic and fresh herbs. Process until well-pureed. Discard the stems of mushrooms, and place in a large bowl or plastic bag. Add oil-vinegar mixture. Rub or toss mushrooms to coat well. Chill for at least one hour. Remove mushrooms from marinade. Reserve marinade. Grill mushrooms over medium-high heat, about 5 minutes per side. Rotate as desired to set grill marks. Baste with reserved marinade.
Brush each slice of bread with 1 Tbsp. reserved marinade. Top with enough arugula to form decorative base for mushrooms. Add mushrooms. Top each mushroom with ¼ cup reserved olive mixture. SERVINGS:24 servings From: PHOTO CREDIT:Photo Credit: CALIFORNIA OLIVE INDUSTRY
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