Ingredients

• 5 tablespoons balsamic vinegar
• 6 large garlic cloves, minced
• 2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, crumbled
• 1/2 cup olive oil
• 1 1/2 pounds fresh portobello mushrooms, stems trimmed flush with caps
• 2 ounces Gorgonzola (about 1/4 cup), at room temperature
• 1 tablespoon unsalted butter, softened
• 1 red bell pepper, roasted (see Cook's Note), or 1/3 cup chopped drained bottled roasted red peppers
• 1 tablespoon white-wine vinegar
• 1 tablespoon water
• 2 tablespoons extra-virgin olive oil
• Garnish: fresh thyme leaves

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Instructions

1. Make the bruschetta: Grill the bread on an oiled rack set about 4 inches over glowing coals for 1 minute on each side. Make marinade: In a small bowl whisk together marinade ingredients. Put half of mushroom caps and half of marinade in each of 2 large sealable plastic bags, arranging mushroom caps in 1 layer, and seal bags, pressing out excess air. Marinate mushrooms at room temperature, turning bags over several times, at least 1 and up to 2 hours.
2. Make gorgonzola butter while mushrooms are marinating: On a plate with a fork mash gorgonzola and butter together until blended well.
3. Prepare grill. Remove mushrooms from marinade and grill 2 to 3 minutes on each side, or until tender. (Alternatively, mushrooms may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer mushrooms with tongs to a cutting board and slice thin.
4. Make red pepper vinaigrette: In a blender blend vinaigrette ingredients with salt and pepper, to taste until smooth and emulsified.
5. Spread 1 side of bread with gorgonzola butter. Arrange warm mushrooms on toasts and spoon vinaigrette over each bruschetta. Garnish with thyme.