Basil Bruschetta With Portabella and Feta Topping

• 1 loaf bread, of your choice. i used a french stick style
• olive oil
• fresh basil, julienned
• fresh ground black pepper
• 8 ounces small portabella mushrooms, sliced
• 1 (14 1/2 ounce) can basil, garlic and oregano flavored diced tomatoes, drained
• 1 medium onion, chopped fine
• 14 tea salt
• 8 ounces chunk feta cheese, crumbled
• additional fresh basil, julienned (optional)

1. For brushetta.
2. pre-heat oven to 400'.
3. slice bread into 1/2" slices.
4. brush with olive oil.
5. sprinkle with basil and fresh ground black pepper
6. Place slices on a baking sheet and toast in oven until crisp, checking frequently.
7. For topping.
8. While bread is toasting.
9. Heat a large saute' pan and drizzle with olive oil.
10. Add portabellas and onions and saute until tender.
11. Add diced tomatoes and salt.
12. Continue to saute all ingredients until bubbling.
13. Extra fresh basil can be added now for a stronger basil flavor.
14. Spoon equal amounts of topping on brushetta slices and top with crumbled feta cheese.
15. Return to oven for approximately 5 minutes until feta cheese is warmed and slightly melted.

bread, olive oil, fresh basil, fresh ground black pepper, portabella mushrooms, basil, onion, salt, feta cheese, fresh basil

Taken from www.food.com/recipe/basil-bruschetta-with-portabella-and-feta-topping-389549 (may not work)