Bruschetta with Portabellas, Red Bell Pepper and Red Onion

The result is good but really involved.

In my opinion bruschetta is something to make when you have run out of time and a group of people are about to come over for a party. Heck, the recipe was invented as a way to use up day old bread. Therefore the topping should just be a quick mix of fresh ingredients that come together to form an Italian-influenced pico de gallo.

Of course I have been known to take something simple and make it incredibly labor intensive. In that spirit I bring this recipe, which I modified from one my wife found online, something I made for Valentine’s Day. Although it was really good, I can think of a couple other ways I could have spent the time.

Bruschetta with Portabellas, Red Bell Pepper and Red Onion

• 1 large portabella sliced thin
• 1 large red onion sliced paper-thin
• 1 green onion chopped fine
• 1 red bell pepper sliced in half
• 1/4 cup balsamic vinegar
• 5 tablespoons butter
• Feta cheese
• Day old baguette

Cut baguette slightly diagonal into 1/2″ slices. Brush with olive oil and toast in 400 degree  oven till crispy flipping once. While bread toasts place red bell pepper in oven and roast till soft and skin is charred. Remove pepper from oven and let cool. Peel away skin and chop flesh into medium dice. Drizzle with a little balsamic vinegar and season with salt and pepper. Meanwhile melt 3 tablespoons butter in large frying pan. Add onion and saute on low stirring occasionally until caramelized, about 45 minutes. Do not let onion burn. When done, add balsamic vinegar and deglaze pan. Cook down until onion has absorbed all liquid. At the same time melt 2 tablespoons butter in another pan. Add mushrooms and saute until browned. Once all the components are done begin assembly. Spread a layer of onion, then portabellas then red bell pepper on each toast. Garnish with feta and green onion. Serve warm.