Name: Portobello Bruschetta with Rosemary Aïoli
Yield: Makes 24
Ingredients: 1 1/2 cups balsamic vinegar; 1/4 cup honey; 1/4 cup (packed) golden brown sugar; 1 1/2 tablespoons chopped fresh thyme; 6 4-inch-diameter portobello mushrooms, stemmed, dark gills removed; 3 tablespoons olive oil; 3 red onions, sliced (about 6 cups); 2 large red bell peppers; 3 tablespoons thinly sliced green onion; 3 tablespoons chopped fresh basil; 1 garlic clove, minced; 1 3 1/2-inch-diameter sourdough or French-bread baguette, cut into 24 slices; Additional olive oil; 3 large bunches arugula (about 5 ounces), coarsely chopped; Rosemary Aioli

"The bruschetta topped with portobello mushrooms and caramelized onions at Tapas 177 is one of the best things I've eaten in this town," writes Laurence Schacht of Rochester, New York. "I'd like to re-create this dish at home for my friends."

The restaurant-style results of this recipe are worth the effort. Use roasted red peppers from a jar instead of roasting fresh ones, if desired, and note the do-ahead steps.

Recipe notes

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