Mushroom Pesto Crostini
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
3 dozen
ingredients
- 1 ounce dried porcini mushrooms
- 8 ounces white button mushrooms, quartered
- 1⁄2 cup walnuts, toasted
- 2 garlic cloves
- 1 1⁄2 cups fresh Italian parsley
- 3⁄4 cup olive oil
- 1⁄2 cup freshly grated parmesan cheese
- salt & freshly ground black pepper
- 36 slices baguette (1/2-inch-thick)
directions
- Place the porcini mushrooms in a bowl of hot water; press to submerge.
- Let stand until the mushrooms are tender, about 15 minutes.
- Scoop out mushrooms, being carefully not to stir any dirt that may have sunk to the bottom of the water.
- Discard mushroom water.
- Combine the porcini mushrooms, button mushrooms, walnuts, garlic, and parsley in a food processor and pulse until coarsely chopped.
- With the machine running, gradually add 1/2 cup of the oil, blending just until the mushrooms are finely chopped.
- Transfer the mushroom mixture to a medium bowl.
- Stir in the Parmesan.
- Season the pesto with salt and pepper, to taste.
- If not using mushroom pesto right away, cover tightly with plastic wrap to prevent possible discoloration of mushrooms.
- Preheat a grill pan to medium-high heat.
- Arrange the bread slices on pan, cut-side down.
- Brush the remaining 1/4 cup of oil over the bread slices.
- Cook until pale golden and crisp, about 5 minutes.
- Alternatively, you can toast the bread in the oven.
- Preheat the oven to 375 degrees.
- Arrange the bread slices on 2 heavy large baking sheet.
- Brush the remaining 1/4 cup of oil over the bread slices.
- Bake until pale golden and crisp, about 15 minutes.
- Spread the mushroom pesto over the crostini.
- Arrange the crostini on a platter and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Charlotte J
United States