(k0389) bruschetta w/ portabellos
bon appetit, nov 2000

marinade:
1 3 3 1	c T T T	balsamic vinegar honey light brown sugar fresh thyme, chopped	mix, reserve
mushrooms:
4	ea	portabello caps	stem, remove dark gills
cover w/ 1 c marinade cover and bake at 375 deg 40 min cool and cut into 1/2 in slices
onions:
3 2	c T	red onions, sliced olive oil	saute 'til they start to brown
add 1/2 c marinade and cook until liquid is absorbed and onions are glazed, about six minutes; reserve
peppers:
1 2 2 2	c T T clv	diced roasted red pepper diced green onionr chopped fresh basil garlic, pressed	mix and reserve
1	ea	baguette	cut into 24 slices
-		aruglula, as req	chop
-		olive oil, as req
put bread slices on baking sheet, brush with olive oil bake at 375 deg 'til lightly toasted layer mushrooms, aruglua, onions, pepper atop each bake until heated through -- about 3 minutes season w/ salt/pepper, drizzle w/ olive oil