For tomato garlic jelly, cut 1 pint of cherry or grape tomatoes in half. Place in skillet with 1 1/2 TBL. of butter and 1 1/2 TBL. of garlic infused olive oil. saute for 20-30 min. Press on tomatoes with spoon or spatula frequently during cooking. Once cooked it should resemble jelly. If needed, drain excess juice.
Slice two large portabello mushrooms, saute in olive oil, or garlic infused olive oil until tender, about 10 min.
Butter and lightly toast one side of bread slices.
Place toasted side of crostini up, untoasted side on baking sheet. Place portabello slices, mozzarella, spread on tomato garlic jelly.
Place proscitto on top. Place on baking sheet and place in 400° oven just long enough for cheese to start melting. Remove from oven and sprinkle with chopped fresh basil.