Makes: 30 pieces
3 large portobello mushrooms
¾ cup + 2 tablespoons Bernstein’s® light roasted-garlic balsamic dressing
Olive oil cooking spray
1 loaf (12 ounces) baguette-style French bread, sliced ½-inch thick
1 cup part-skim ricotta cheese
2 teaspoons Italian seasoning
Salt and pepper
½ cup roasted red bell peppers, cut into ½-inch-wide strips
Wipe portobello mushrooms clean. Remove stems; use a spoon to scoop out gills. Cut mushrooms in half, then cut into ½-inch slices. Place in a large zip-top plastic bag. Add ¾ cup salad dressing to bag with mushrooms. Squeeze air from bag and seal. Gently massage bag to blend ingredients. Chill in refrigerator for 1 to 2 hours.
Preheat oven to 400°F. Coat baking sheet with cooking spray.
Place bread slices on baking sheet. Lightly coat with cooking spray. Bake for 10 to 15 minutes or until golden. Leave oven on. Cool slices on baking sheet on wire rack.
Coat a second baking sheet with cooking spray. Remove mushroom slices from zip-top bag; discard marinade. Place in a single layer on baking sheet. Bake for 20 minutes.
Meanwhile, in a small bowl, stir together ricotta, the remaining 2 tablespoons salad dressing, and Italian seasoning. Flavor with salt and pepper.
Spread toasted bread slices with ricotta mixture. Top with a mushroom slice and cross with a bell pepper strip.