MUSHROOM PESTO CROSTINI
Steps:
- 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 F. 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.
Nutrition Facts : Calories 179, Fat 6 grams, SaturatedFat 1 grams, Sodium 356 milligrams, Carbohydrate 24 grams, Fiber 1 grams, Protein 5 grams, Sugar 1 grams
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Faith Schutt
[email protected]These are so easy to make and they're always a crowd-pleaser.
Raahim Khan
[email protected]I made these for my kids and they loved them! They're a great way to get them to eat their vegetables.
Helen Ajefu
[email protected]These are a great way to use up leftover mushrooms.
Annies Furniture
[email protected]I'm not a fan of pesto, but I loved these crostini. The mushrooms were so flavorful and the bread was crispy.
Kevin Hosein
[email protected]These were perfect for a party. I made a double batch and they were all gone by the end of the night.
Edith Lamin
[email protected]I used cremini mushrooms instead of shiitake and they were still delicious.
Onalenna Seleke
[email protected]These were a little bland for my taste. I think I would add some extra garlic and Parmesan cheese next time.
Kym's 157 suu Daudier 157
[email protected]These are so easy to make and they look so elegant. I will definitely be making them again.
Me Shoriful Islam
[email protected]I love the combination of mushrooms and pesto. These crostini are the perfect appetizer or snack.
Chibuzor Chidiebube
[email protected]These were delicious! I made them for a potluck and they were gone in minutes.
Dellar Shoronga
[email protected]I'm not usually a fan of mushrooms, but these crostini changed my mind. The pesto was so flavorful and the mushrooms were cooked perfectly.
mark daniels252
[email protected]These mushroom pesto crostini were a hit at my party! They were so easy to make and everyone loved them.