Ingredients
CROSTINI:
16 3/8-inch-thick slices French baguette
Olive oil, as needed
SESAME MUSHROOMS:
16 1/2-inch-thick slices portobello mushroom caps (about 2 large caps)
2 TBS. soy sauce
2 TBS. toasted sesame oil
2 TBS. canola oil
1 tsp. sugar
TOPPINGS:
1/3 cup hot sauce
16 stemmed arugula leaves
Toasted sesame seeds
Preparation
TO MAKE CROSTINI: Preheat oven to 400 degrees F. Lightly brush olive oil on both sides of each bread slice. Arrange slices in a single layer on a baking sheet. Bake for about 2 minutes per side, or until the toasts are golden brown but not firm all the way through.
TO MAKE SESAME MUSHROOMS: Preheat the broiler. Arrange the mushroom slices in a single layer on a baking sheet. Combine the soy sauce, oils, and sugar in a small bowl; stir until the sugar is dissolved. Brush this seasoning sauce on the tops of the mushroom slices; broil 4 to 5 inches from the heat source for 2 minutes. Turn the mushroom slices and brush the other side with the seasoning sauce (reserve the remaining sauce); broil for about 2 more minutes, or until the mushrooms are tender. Watch closely; they cook quickly. Set aside and keep warm.
TO ASSEMBLE THE TOASTS: Spread about 1 tsp. of the hot sauce on each toast. Top with an arugula leaf and a mushroom slice. Drizzle each toast with a small amount of the soy seasoning sauce; garnish with sesame seeds. Serve warm or at room temperature.
