WILD MUSHROOM AND BASIL PESTO BRUSCHETTA
These 2-bite flavor packed morsels are my most frequently requested appetizers . Everything can be prepared ahead of time up to broiling and baking in the oven. Looking forward to your imput !
Provided by CHILI SPICE
Categories Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a frying pan heat butter over medium/high heat. Add mushrooms and saute (stirring frequently to prevent burning) until liquid evaporates (about 3-5 min.). Add shallots and garlic, saute for 1 more minute. Add flat-leaf parsley, salt and pepper to taste. Remove from heat.
- Slice baguette on 1 inch diagonals.
- Brush one side with olive oil. Place slices on a baking sheet(oil side up) and broil in oven until LIGHTLY golden brown (this happens quickly so don't walk away).
- Remove from oven and spread each slice with basil pesto and topped with mushroom mixture. Last but not least sprinkle with cheese. Return to a preheated 375 degree F. oven. Bake until cheese is melted and center toppings are hot (about 2-5 minutes).
- Serve Hot.
Nutrition Facts : Calories 293.1, Fat 9.4, SaturatedFat 1.4, Sodium 562.1, Carbohydrate 44.8, Fiber 5.1, Sugar 0.9, Protein 8.7
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SN7 Nepal
[email protected]This recipe is a great way to use up leftover basil.
Dhirav Karki
[email protected]I'm going to make this dish for my next dinner party.
Tashanatyrell Tyrell
[email protected]This recipe seems like it would be really good, but I'm not sure if I have all of the ingredients.
BEATRICE MUTHONI MUNENE
[email protected]I'm going to try making this dish this weekend. I'm excited to see how it turns out.
Husnain Rahim
[email protected]This dish looks delicious, but I'm not sure if I can find wild mushrooms in my area.
Suwanna Boonnak
[email protected]This recipe is missing some important instructions. It doesn't say how long to cook the mushrooms or how to make the pesto.
Bahat Ali
[email protected]I'm not sure what I did wrong, but my bruschetta turned out really bland. I think I might have used the wrong kind of mushrooms.
hum tauqeer
[email protected]This bruschetta is the perfect appetizer for a summer party. It's light and refreshing, and it's easy to eat.
Farah Azam
[email protected]I made this dish for a party last weekend and it was a huge hit! Everyone loved it.
Motilal Rajbanshi
[email protected]This dish is a great way to impress your guests. It's easy to make, but it looks and tastes like something from a fancy restaurant.
Shahida Parveen
[email protected]I'm not a big fan of pesto, but I really enjoyed the basil pesto in this recipe. It was very flavorful and not too overpowering.
Mohmmad Hassan
[email protected]This bruschetta is a great way to use up leftover mushrooms.
Ikra Jahan
[email protected]I love that this dish can be made with a variety of different mushrooms. I've tried it with shiitake, oyster, and cremini mushrooms, and they all work well.
Yash Thapa
[email protected]This dish is so easy to make, and it's perfect for a quick and easy appetizer or snack.
Neddy Odonoghue
[email protected]The grilled bread was the perfect base for the mushrooms and pesto. It was crispy and flavorful, and it held up well to the toppings.
Katarina LOL
[email protected]The basil pesto was the perfect complement to the mushrooms. It was bright and flavorful, and it really brought the dish together.
Al Best
[email protected]I'm not usually a fan of mushrooms, but these wild mushrooms were so flavorful and delicious.
Mahawa Sankoh
[email protected]This bruschetta was a hit at my last party! The combination of wild mushrooms, basil pesto, and grilled bread was divine.