From: Executive chef/owner Brian Ehrenholm, The Lunch Pail, Modesto, CA.

Yield: 32 bruschetta wedges.

8 oz. sliced medium white mushrooms
8 oz. sliced shiitake mushrooms
8 oz. stemmed, sliced portabella mushrooms
8 oz. sliced oyster mushrooms
4 oz. sliced yellow onion
4 Tbsp. chopped garlic, divided
1 tsp. kosher salt
1/2 tsp. cracked black pepper
3/4 cup olive oil, divided
1 14-oz. can garbanzo beans
1/2 cup tahini (sesame paste)
1/2 cup chopped roasted red bell peppers
1/4 cup lemon juice
4 pita bread rounds, each cut into 8 wedges and baked until crisp
32 small slices medium-rare roasted beef tri-tip
32 pieces roasted red bell peppers
32 fresh thyme sprigs

Heat oven to 400°F. Place mushrooms, onion and 3 Tbsp. garlic on baking sheet. Sprinkle with salt and pepper, and 1/4 cup olive oil; toss. Roast until brown and tender, 10-15 minutes, stirring once or twice.

In food processor, combine garbanzo beans, tahini, chopped roasted peppers, lemon juice, remaining garlic and olive oil, and 2 cups of roasted mushroom mixture. Cover; process until smooth and creamy.

To assemble: Top each pita wedge with garbanzo mixture, slice of beef, dollop of roasted mushrooms, slice of roasted red pepper and sprig of fresh thyme.