Sesame Mushroom Crostini

• CROSTINI:
• 16 3/8-inch-thick slices French baguette
• Olive oil, as needed
• SESAME MUSHROOMS:
• 16 1/2-inch-thick slices portobello mushroom caps (about 2 large caps)
• 2 TBS. soy sauce
• 2 TBS. toasted sesame oil
• 2 TBS. canola oil
• 1 tsp. sugar
• TOPPINGS:
• 1/3 cup hot sauce
• 16 stemmed arugula leaves
• Toasted sesame seeds

1. TO MAKE CROSTINI:
2. Preheat oven to 400 degrees F. Lightly brush olive oil on both sides of each bread slice. Arrange slices in a single layer on a baking sheet. Bake for about 2 minutes per side, or until the toasts are golden brown but not firm all the way through.
3. TO MAKE SESAME MUSHROOMS:
4. Preheat the broiler. Arrange the mushroom slices in a single layer on a baking sheet. Combine the soy sauce, oils, and sugar in a small bowl; stir until the sugar is dissolved. Brush this seasoning sauce on the tops of the mushroom slices; broil 4 to 5 inches from the heat source for 2 minutes. Turn the mushroom slices and brush the other side with the seasoning sauce (reserve the remaining sauce); broil for about 2 more minutes, or until the mushrooms are tender. Watch closely; they cook quickly. Set aside and keep warm.
5. TO ASSEMBLE THE TOASTS:
6. Spread about 1 tsp. of the hot sauce on each toast. Top with an arugula leaf and a mushroom slice. Drizzle each toast with a small amount of the soy seasoning sauce; garnish with sesame seeds. Serve warm or at room temperature.

crostini, baguette, olive oil, sesame mushrooms, portobello mushroom, soy sauce, sesame oil, canola oil, sugar, toppings, hot sauce, arugula, sesame seeds

Taken from www.epicurious.com/recipes/member/views/sesame-mushroom-crostini-1216303 (may not work)