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Categories:
balsamic vinegar olive oil garlic kosher salt portobello mushrooms tomatoes French baguette Ricotta cheese arugula
Viewed: 24 - Published at: a year agoIngredients
- 1/4 cup balsamic vinegar
- 1/4 cup plus 2 tablespoons olive oil
- 1 garlic clove, minced
- Kosher salt and freshly ground pepper
- 3 large Portobello mushrooms, stems removed
- 8 ripe plum tomatoes, halved lengthwise and seeded
- 1 large French baguette, halved lengthwise
- 1/4 cup ricotta cheese, preferably fresh
- 16 arugula leaves
Method
- In a small bowl, whisk 3 tablespoons of the balsamic vinegar with 3 tablespoons of the olive oil, the garlic and a pinch each of salt and pepper.
- Pour the vinaigrette over the mushroom caps and let marinate at room temperature for 1 hour.
- Light a grill or heat a lightly oiled grill pan or cast-iron skillet.
- Drizzle the cut sides of the tomatoes with 1 tablespoon of the olive oil and season with a pinch each of salt and pepper.
- Grill the tomatoes over high heat, skin sides down, for about 3 minutes, or until softened and lightly charred.
- Transfer to a plate.
- Grill the mushrooms, turning once, for about 5 minutes per side, or until tender and charred.
- Transfer to paper towels to drain.
- Slice each mushroom cap into 4 to 5 pieces.
- Brush the cut sides of the baguette with 1 tablespoon of the olive oil and grill or toast until lightly browned.
- In a small bowl, combine the ricotta with a large pinch each of salt and pepper.
- Spread the ricotta on the bottom half of the grilled baguette and layer the tomatoes, arugula and Portobellos on top.
- Drizzle with the remaining 1 tablespoon olive oil and 1 tablespoon balsamic vinegar and cover with the top half of the baguette.
- Cut into 8 pieces and serve.
