GAMEDAY APPETIZERS

Watching sporting events gives me permission to do what I love.......NIBBLE!

PORTABELLA  BRUSCHETTA
Makes 2 cups
Prep Time: 20 minutes
Cook Time: 30 minutes



Equipment Needed:
Large Cookie Sheet with 1/2" sides or roasting pan
Aluminum Foil
Large Bowl
Food Processor or Blender
Chip & Dip Platter

Ingredients:
4-Portabella Mushrooms (about 4 inches in diameter)
1-14 or 15oz can of diced tomatoes with mild chilis, drained
2- Red Bell Peppers, quartered
1 small red onion quartered
1c Shredded Parmesan Cheese
1 1/2 c Olive Oil
2oz Fresh Basil Leaves
2 cloves garlic
2tbsp Italian Seasoning (A mix of Rosemary, Thyme, Basil, Oregano, Sage)
Sea Salt
Black Pepper
Pita Bread Triangles
French Bead

1.   Preheat conventional oven to 375 degrees
2.   Line a large Cookie Sheet with foil
3.   Place mushrooms, red peppers and onion in large bowl
4.   Add 3/4 cup olive and toss to coat vegetables
5.   Sprinkle vegetables with Italian Seasoning and toss/stir to coat
6.   Pour contents of bowl onto cookie sheet. Spread vegetables out so that they are not touching
7.   Cook for 30 minutes
8.   Remove from oven and allow to cool
9.   Cut Mushrooms into quarters and place in food processor along with Peppers, Onion, Garlic Cloves and Fresh Basil leaves. (Depending on the size of your food processor, you may need to repeat this step once or twice)
10. Pulse 4 or 5 times or until vegetables are diced and spreadable. Pour into large bowl, stir in tomatoes and set aside.
11. In a small bowl, whisk remaining olive oil & sea salt for a full minute and pour over vegetables
12. Stir in Parmesan Cheese
13. Sprinkle with Black Pepper  to taste
14. Add additional Sea Salt if needed

Place Bruschetta in dip platter and surround with a combination of pita bread and 1/2 inch thick pieces of French bread. ENJOY!

This Bruschetta can be used as a sandwich spread, a topping for burgers & pizza or even mix it in your favorite soup or side dish for an extra kick.