Turn this Italian bruschetta into lunch by serving it with a salad of sliced radicchio, baby arugula, and Belgian endive dressed with a splash of lemon juice and a sprinkling of sea salt.

Ingredients:

4 large portobello mushrooms, stems removed
2 (½-inch) slices country bread, cut crosswise in half
1 garlic clove, halved
2 teaspoons extra-virgin olive oil
2 teaspoons reduced-sodium soy sauce
2 (1-ounce) slices lean Black Forest ham, cut in half
2 tablespoons grated Parmesan cheese

Directions:

Spray grill rack with nonstick spray; preheat grill to medium or prepare medium fi re using direct method.

Lightly spray mushrooms with nonstick spray. Place on grill rack and grill until lightly browned and tender, about 5 minutes per side. Transfer to plate.

Lightly spray both sides of slices of bread with nonstick spray. Place on grill rack and grill until golden brown, about 1 minute per side. Rub one side of each slice of bread with cut side of garlic and drizzle evenly with oil.

Slice mushrooms and divide among slices of bread; drizzle evenly with soy sauce. Top each bruschetta with 1 piece of ham; sprinkle with Parmesan.