Portobello Crostini
Portobello mushrooms are so dense this makes for a very substantial hors d'oeuvre. If you can't find taleggio, substitute port salut or Albray.
Ingredients
1 tbsp anchovy paste
2 tbsp red wine vinegar
1/2 tsp finely chopped garlic
1/2 cup extra virgin olive oil
3 tbsp Pecorino
4 Portobello mushrooms
2 sweet peppers, charred and peeled
4, 1/2 slices country bread
1 large garlic clove
3/4 lb taleggio
Directions
Preheat oven to 375°F. Mix together in a small bowl to make a paste from the anchovy, vinegar, garlic, olive oil and Pecorino. Slice the mushroom in half and then in 1/4-inch strips. Toss with anchovy vinaigrette. Lay on a baking sheet and roast until tender, about 10 to 15 minutes. Split the peppers, seed and cut into 1/4 -inch strips. Toss with mushrooms. Grill or toast bread slices, rub with garlic and top with mushroom mixture.
Preheat broiler. Cover with a slice of Taleggio. Lay on baking sheet and broil until cheese is bubbly. Serve warm.