**Savor the Exquisite Symphony of Flavors: A Culinary Journey through Wild Mushroom and Pesto Crostini Delights**
Embark on a delightful culinary adventure with our curated collection of wild mushroom and pesto crostini recipes. These delectable appetizers are not only visually stunning but also offer an explosion of flavors that will tantalize your taste buds. From the earthy and savory notes of wild mushrooms to the vibrant and aromatic freshness of pesto, each bite is a harmonious blend of textures and flavors. Whether you're hosting a casual gathering or seeking an elegant hors d'oeuvre for a special occasion, these crostini recipes are guaranteed to impress your guests and leave them craving more. Discover the culinary artistry of these delectable creations and elevate your next culinary experience to new heights.
**Recipes:**
1. **Wild Mushroom and Truffle Oil Crostini:**
Indulge in the luxurious combination of wild mushrooms, aromatic truffle oil, and creamy cheese. This recipe showcases the earthy elegance of wild mushrooms, enhanced by the rich and nutty flavor of truffle oil.
2. **Roasted Garlic and Herb Pesto Crostini:**
Experience the vibrant symphony of roasted garlic, fresh herbs, and tangy lemon zest. This pesto crostini recipe delivers a burst of herbaceous flavors, perfectly balanced by the crispy texture of the crostini.
3. **Sun-Dried Tomato and Goat Cheese Crostini:**
Delight in the Mediterranean-inspired flavors of sun-dried tomatoes, creamy goat cheese, and zesty arugula. This recipe offers a delightful balance of tangy and savory notes, making it a crowd-pleasing appetizer.
4. **Caramelized Onion and Goat Cheese Crostini:**
Savor the sweet and savory harmony of caramelized onions, creamy goat cheese, and a hint of balsamic glaze. This recipe combines the richness of caramelized onions with the tanginess of goat cheese, creating a truly unforgettable experience.
5. **Honey and Thyme Crostini:**
Explore the delicate sweetness of honey, the aromatic essence of thyme, and the tangy zest of lemon. This recipe offers a refreshing and elegant twist on the classic crostini, perfect for any occasion.
WILD MUSHROOM AND PESTO CROSTINI
Make and share this Wild Mushroom and Pesto Crostini recipe from Food.com.
Provided by Cheese Please
Categories Vegetable
Time 25m
Yield 10 pieces, 10 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in a large skillet.
- Add garlic and saute for 2-3 minutes until brown over medium-high heat.
- Add mushrooms and saute for 8-10 minutes until thoroughly cooked.
- Remove from heat and add sauteed mushrooms to a small mixing bowl of prepared pesto. Toss until mushrooms are evenly coated.
- Slice whole wheat baguette in half length-wise and then cut into small 1/2 inch slices.
- Toast until golden brown and then top with mushrooms and Parmesan. Enjoy!
FONTINA AND MUSHROOM CROSTINI
Steps:
- Preheat the broiler.
- Heat 1 tablespoon of olive oil in a large saute pan over medium heat. Add the cremini, shiitake and oyster mushrooms and saute for 5 minutes. Add the shallots and sweat until translucent. Add the wine and thyme. Cook until the wine has reduced and the pan is dry, about 5 minutes. Remove the thyme.
- Heat a grill pan over medium heat. Grill the slices of baguette until golden brown. Rub the bread slices with the garlic. Drizzle with olive oil and season with salt. Place the bread on a baking sheet. Place 1 to 2 slices of cheese on each piece of bread.
- Broil until the cheese is melted, 2 to 3 minutes. Top each toast with 1 heaping tablespoon of the mushroom mixture. Sprinkle with chives.
WILD MUSHROOM CROSTINI
Categories Milk/Cream Mushroom Appetizer Broil Sauté Vegetarian Parmesan Summer Shallot Fontina Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 36
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Arrange baguette slices on rimmed baking sheet. Toast in oven until golden, about 9 minutes. Cool. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)
- Heat oil in large skillet over medium-high heat. Add shallots; sauté 1 minute. Add all mushrooms; sauté until beginning to brown, about 6 minutes. Stir in garlic; sauté 1 minute. Remove from heat. Stir in cream, rosemary, and lemon peel. Season with salt and pepper. Cool. Mix in both cheeses. (Can be made 2 days ahead. Cover and refrigerate.)
- Preheat broiler. Top each toast with about 1 tablespoon mushroom topping. Place on 2 rimmed baking sheets. Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 3 minutes. Transfer to serving platter. Serve warm.
MUSHROOM PESTO CROSTINI
Any good pesto is a great topping for toasted bread-also called crostini-but I'm especially partial to the mushroom version, which is mellower than the more herb-focused varieties.
Yield makes 36 crostini; 12 hors d¿oeuvres servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F. Arrange the bread slices on two heavy, large baking sheets. Brush the slices with the oil, and bake until the crostini are pale golden and crisp, about 15 minutes. Spoon the mushroom pesto over the crostini and serve immediately.
MUSHROOM AND GRAPE CROSTINI
Provided by Giada De Laurentiis
Categories appetizer
Time 55m
Yield 24 pieces
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Lay the baguette slices out on a straight-sided baking sheet. Brush each slice of baguette with a generous amount of olive oil. Sprinkle evenly with salt and bake until golden brown and crispy, about 8 minutes. Remove the crostini from the tray and set aside to cool.
- While the crostini bake, combine the mascarpone, chives and salt in a small bowl. Set aside.
- Increase the oven temperature to 500 degrees F.
- On the same baking sheet, combine the mushrooms, red grapes, thyme leaves, shallots, olive oil and salt. Toss well to coat and combine. Roast until the mushrooms are beginning to brown and the grapes have released some of their juices, 8 to 10 minutes Scrape the contents of the tray into a medium bowl and toss with the sherry vinegar. Cool to room temperature.
- To serve, spread each crostini with equal amounts of the mascarpone mixture. Spoon a small amount of the mushroom mixture on top of each crostini. Top each with one shaving of Parmesan.
WILD MUSHROOM CROSTINI TOPPING
Provided by Food Network
Categories appetizer
Time 15m
Yield enough for 12 crostini
Number Of Ingredients 7
Steps:
- In a skillet set over medium heat, heat olive oil until hot. Add the scallions and cook until softened. Add the mushrooms, salt and pepper and cook, stirring occasionally, 5 minutes. Add remaining ingredients and cook, stirring occasionally, 3 minutes more. Transfer to a food processor and puree. Serve warm or at room temperature.
MUSHROOM PESTO
Rich, earthy sauce that clings to penne pasta to make a hearty, meatless meal. Stir pesto into freshly cooked penne pasta, add to the top of crostini, or use as a dip for Italian-seasoned pita crisps.
Provided by Jewels Cooks
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan over medium heat. Cook and stir mushrooms and shallot in melted butter until the mushrooms are lightly browned and soft, 5 to 7 minutes. Remove saucepan from heat and set aside to cool for 10 minutes.
- Transfer cooled mushroom mixture to a blender; add pine nuts, olive oil, vegetable broth, garlic, lemon juice, salt, and pepper. Pulse blender a few times before blending until mixture is finely ground, scraping down the sides of the pitcher with a spatula as needed; scrape into a mixing bowl. Stir Parmesan cheese through the blended mixture.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 8.4 g, Cholesterol 16 mg, Fat 26.9 g, Fiber 2 g, Protein 10.8 g, SaturatedFat 6.7 g, Sodium 474.4 mg, Sugar 2.5 g
MUSHROOM SAUTé WITH GOAT CHEESE CROSTINI
Categories Cheese Garlic Mushroom Tomato Appetizer Sauté Mother's Day Father's Day Goat Cheese Spring Birthday Engagement Party Potluck Bon Appétit
Yield Makes 12 appetizer servings
Number Of Ingredients 17
Steps:
- Place sun-dried tomatoes in small bowl. Pour boiling water over tomatoes; let soak until soft, about 20 minutes. Drain tomatoes; slice thinly. Set aside. Melt 4 tablespoons butter in heavy large skillet over medium heat. Add garlic, dried red pepper and thyme; sauté 1 minute. Increase heat to medium-high. Add shiitake and button mushrooms and sauté until brown, about 10 minutes. Add wine and lemon juice and simmer 2 minutes. Mix in sun-dried tomatoes and artichokes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.) Mix in basil and 2 tablespoons butter. Season to taste with salt and pepper. Transfer to bowl; sprinkle with chopped parsley.
- Preheat oven to 375°F. Arrange baguette slices in single layer on baking sheet. Bake until golden, about 8 minutes. Remove from oven; maintain oven temperature. Brush each baguette slice with butter and sprinkle with Parmesan cheese. Return to oven; bake until cheese begins to melt, about 5 minutes.
- Serve warm crostini with goat cheese and mushroom mixture.
WILD MUSHROOM CROSTINI
Sauteed wild mushrooms are delicious served with grilled bread brushed with olive oil. White button mushrooms can be substituted for the wild mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 13
Steps:
- In a bowl, combine dried porcini and 1 1/2 cups hot water. Let sit until soft, about 15 minutes. Remove from soaking liquid. Carefully pour off liquid, leaving sediment in bowl; reserve liquid. Coarsely chop porcini.
- Chop together garlic, parsley, and salt.
- Make crostini by grilling or toasting bread under broiler. Brush lightly with extra-virgin olive oil. Season with salt and pepper.
- In a large saute pan, heat 1 tablespoon butter and 1 tablespoon oil over medium-low heat. Add porcini, shallots, and thyme, and cook, stirring often, until shallots wilt, about 10 minutes. Season well with salt and pepper. Add wine, and cook over medium-high heat until liquid is almost completely reduced, 5 to 7 minutes. Add reserved porcini liquid, and cook until almost completely reduced again, 5 to 7 minutes. Remove from heat, transfer to a small bowl, and set aside.
- Rinse skillet, dry, and return to high heat. Starting with the firmest, cook wild mushrooms in two batches using a tablespoon of butter and oil for each batch. Season well with salt and pepper, and reduce heat to medium. Cook, stirring often, until mushrooms are nearly tender, 5 to 10 minutes. Keep in a large bowl while second batch cooks.
- Return all the mushrooms to the pan. Add porcini and parsley mixtures. Cook over medium-high heat until garlic gives off an aroma, 2 to 3 minutes. Adjust seasonings, and remove pan from heat.
- Transfer mushrooms to a bowl and serve with crostini, or spoon a bit of the mushroom mixture on each slice of crostini and arrange on a plate.
Tips:
- Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling around looking for things while you're cooking.
- Use fresh, high-quality ingredients: The better the ingredients you use, the better your crostini will taste. Look for fresh, seasonal mushrooms and a good quality pesto.
- Don't overcrowd the pan: When cooking the mushrooms, don't overcrowd the pan. This will prevent them from cooking evenly and becoming soggy.
- Cook the mushrooms until they are tender: Mushrooms should be cooked until they are tender but still have a little bit of bite to them. Overcooking them will make them tough and chewy.
- Use a good quality bread: The bread you use for your crostini is important. Look for a sturdy bread that will hold up to the toppings.
- Toast the bread until it is golden brown: Toasting the bread will help it to crisp up and give it a nice flavor.
- Spread the pesto on the crostini: Once the bread is toasted, spread the pesto on top. You can use as much or as little as you like, depending on your taste.
- Top with the mushrooms and cheese: Arrange the mushrooms and cheese on top of the pesto. You can use any type of cheese you like, but a sharp cheddar or Gruyère cheese works well.
- Bake the crostini until the cheese is melted: Bake the crostini in a preheated oven until the cheese is melted and bubbly. This will take about 10 minutes.
- Serve immediately: Crostini are best served immediately, while they are still warm and crispy.
Conclusion:
Wild mushroom and pesto crostini are a delicious and easy-to-make appetizer that is perfect for any occasion. They are made with fresh, seasonal mushrooms, a good quality pesto, and a sturdy bread. The crostini are then baked until the cheese is melted and bubbly. Crostini are best served immediately, while they are still warm and crispy.
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