Portobello & Oven Roasted Tomato Crostini

I offered to bring an appetizer to a birthday party this past weekend, and was determined to get inspiration at my Saturday farmer's market. Right when I walked in, there was a huge mushroom display, so I grabbed some portobellos and some shiitakes (pasta recipe for the shiitakes coming soon...) Still undecided on what to make, my interest was piqued by a small box of round tomatoes, about 2-3 inches in diameter. "Are these hothouse?" "No." "Heirlooms?" "No. They're just tomatoes. Really good tomatoes that taste like a tomato." Um, okay. Sold. My best guess is that they are campari tomatoes, but I can't be sure. They were delicious. The rest came together fairly easily, as crostini generally does. Great party food, these can sit for a couple hours and still be delicious.

2 portobello mushrooms

1 Tbsp soy sauce

1 Tbsp EVOO

1 tsp fresh ground pepper

10 small tomatoes, sliced thin (campari or other red tomato--just not slicing tomatoes, get something interesting)

salt and pepper to taste

1 baguette (sourdough, french, sweet, whole wheat, seeded--whatever you like)

4 basil leaves, chopped

goat cheese (optional)

Preheat oven to 400F. Mix together soy sauce, EVOO, and pepper in a bowl and rub all over mushrooms. Bake cap down for 15 min on rimmed baking sheet. Set aside. Lightly oil baking sheet and arrange sliced tomatoes on it. Give tomatoes a quick spray with EVOO and sprinkle with salt and pepper. Bake about 20-25 min, until slightly crisp on the edges. Slice baguette diagonally into 1/4"-1/2" slices. Spread on baking sheet and give a quick spray with EVOO. Toast until barely golden (less than 5 min), but still white in the middle. Slice mushrooms into pieces that will fit your toasts. Top toasts with 1 mushroom, 1 tomato, a drop of goat cheese (optional) and a piece of basil.