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Bruschetta with Portobellos

Prep time 10 mins
Cook time 10 mins
Yield 24 slices

Ingredients

  • 2 tablespoons Bertolli® Extra Virgin Olive Oil
  • 1 pound small portobello mushrooms, stems removed and caps thinly sliced
  • 2 loaves French or Italian bread, diagonally cut into 3/4-inch slices
  • 2 large cloves garlic
  • 1 jar Bertolli® Tomato & Basil Sauce
  • Fresh ground black pepper to taste

How to Make It

  1. In 12-inch skillet, heat Olive Oil over medium-high heat and cook mushrooms, stirring occasionally, 4 minutes or until tender.

    Meanwhile, broil bread slices until golden; rub with garlic. Evenly spoon unheated Sauce over bread, then top with mushrooms and pepper. Garnish, if desired, with sliced fresh basil.