|Yield: 8 Servings|
Slice portobello cap and fan in center of plate. Position tomato sauté in center of portobello slices. Fry both sides fontina until golden and let drain on absorbent paper. Nestle fontina on top of tomato sauté and drizzle basil vinaigrette. Sprinkle capers, Reggiano and basil. Dust with fresh ground black pepper and serve.