Preheat oven to 400 degrees Fahrenheit.

Place the sourdough cubes on a nine- by 13-inch roasting pan and drizzle with olive oil and salt, then gently toss to coat.

Place tomatoes in small baking sheet or pan, drizzle with olive oil and salt, and gently toss to coat.

Place the portobello mushrooms slices in a second small baking sheet or pan, drizzle with olive oil and salt, and gently toss to coat.

Roast the mushrooms for 15 minutes, the croutons for 25 minutes or until crispy and golden, and the tomatoes for 30 minutes, or until they blister. Set aside.

Place the arugula in a bowl or serving platter.

Add the mozzarella balls and mini goat cheese balls.

Nestle the warm tomatoes and portobello mushrooms.

Scatter the croutons and basil leaves, if using.

Drizzle with Tuscanini Balsamic Glaze and Tuscanini Extra Virgin Olive Oil with Basil.