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1. Preheat grill to medium heat.
2. Brush mushroom caps and red onion slices with 3-tablespoons extra virgin olive oil.
3. Grill mushrooms (gill side down), and onions, 12 minutes, turning after 6 minutes. Mushrooms and onions should be crisp tender.
4. Brush cut sides of herbed focaccia bread with 2-tablespoons extra virgin olive oil.
5. Grill, cut sides down, until lightly toasted.
6. Transfer bread slices to plate, cover with foil to keep warm.
7. Mix 1-tablespoon olive oil, balsamic vinegar, crushed garlic, ¼ teaspoon each salt and pepper in small bowl.
8. Place onion slice on top of mushroom cap.
9. Brush onion and mushrooms with vinegar mixture.
10. Top with cheese slices, basil leaves and tomato.
11. Drizzle tomatoes with any remaining vinegar mixture and season with salt and pepper.
12. Cover grill and cook 3 minutes, or until cheese is melted and soft.
To Serve:
1. Place a mushroom stack on each piece of grilled bread.
2. Garnish with chopped basil.
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