| Cuisine: Italian | Type: Appetizer | Serves: 4 |
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Source:
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Keith Brunell |
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Attributes:
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Grill, Healthy |
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Comments:
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Garlic sauce is made by sauteeing some garlic in butter, add wine, reduce, then add a little cream. You can use the white wine sauce, recipe elsewhere, too. |
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Serving Suggestions:
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Ingredients:
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Olive oil 1 lemon, freshly squeezed 6 Portobella mushrooms 12 slices fresh Mozarella cheese, 1/4" thick 12 slices of Roma tomatoes, 1/4" thick 12 fresh basil leaves 16 toasted bread triangles Kosher salt Freshly ground black pepper |
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Instructions:
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1. Clean the portobella mushrooms. Brush liberally with lemon juice and olive oil, season with salt and pepper. Grill for 4-5 minutes with the gill side up and 1 minute with the gill side down. Cool on a sheet tray lined with parchment paper. Cut into halves. 2. Season tomato slices with salt and pepper. 3. Soak skewers in water. 4. Skewer the ingredients in the following order: toast point (with point of triangle up), mushroom half, tomato slice, basil leaf, mozzarella slice, and repeat 2 more times finishing with a toast point. 5. Each spedieni will have have a total of 4 toast points, 3 portobello, 3 tomato slices, 3 basil leaves, and 3 mozzarella slices. 6. Bake on a sheet pan for 8 minutes at 350°F. Place on a platter and top with garlic or white wine sauce. |
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2001-03-11