Sunmmer Crostini

• 8 None medium portobella mushrooms
• 1/2 cup extra virgin olive oil
• 12 None cherry tomatoes, halved
• 8 slices crusty italian bread
• 1 clove garlic, peeled and halved
• 2 tbsp basil leaves, shredded
• 4 cups baby arugula
• 2.75 oz feta cheese, crumbled

1. Preheat the oven to 425u0b0F.
2. Brush the mushrooms with 1/4 cup of the oil and season to taste. Top each mushroom with 3 tomato halves, cut side up. Bake in a hot oven for 10 minutes or until mushrooms are tender.
3. Meanwhile, brush the bread with another 2 tablespoons of the oil and rub with garlic clove. Place in a single layer on baking sheet and bake until golden brown and crisp, about 6 minutes.
4. Using a mortar and pestle or small food processor, blend basil and remaining 1 tablespoon oil until combined.
5. Top crostini with the arugula, mushrooms and feta. Drizzle with basil mixture. Sprinkle with extra basil, if desired.

portobella mushrooms, extra virgin olive oil, cherry tomatoes, crusty italian bread, clove garlic, basil, baby arugula, feta cheese

Taken from recipes-plus.com/api/v2.0/recipes/21033 (may not work)