Grilled French Bread Pizza with Mushroom Pesto and Fontina Cheese

Name: Grilled French Bread Pizza with Mushroom Pesto and Fontina Cheese
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 59 milliliters canola oil; 28 grams dried porcini mushrooms; 591 milliliters grated fontina cheese; 1 loaf French bread, about 24 inches long, sliced in 1/2 lengthwise; 59 milliliters loosely packed fresh flat-leaf parsley; 2 teaspoons fresh thyme leaves; 177 milliliters extra-virgin olive oil; 59 milliliters grated Pecorino Romano cheese; 1 head Whole roasted garlic, pulp removed; 4 servings Salt and freshly ground black pepper; 59 milliliters toasted walnuts; 454 grams cremini or white button mushrooms, stems removed

The recipe Grilled French Bread Pizza with Mushroom Pesto and Fontina Cheese could satisfy your Mediterranean craving in roughly 1 hour and 5 minutes. This recipe makes 4 servings with 1222 calories, 41g of protein, and 89g of fat each. This recipe covers 40% of your daily requirements of vitamins and minerals. Head to the store and pick up flat-leaf parsley, bread, button mushrooms, and a few other things to make it today. To use up the french bread you could follow this main course with the French Bread Pudding as a dessert. It works well as an expensive main course for The Fourth Of July. It is a good option if you're following a vegetarian diet.

Instructions

Place the porcini mushrooms in a bowl and cover with boiling water.

Ingredients you will need

Mushrooms

Water

Equipment you will use

Bowl

Let sit until softened, 30 minutes.

Heat the grill to high.

Equipment you will use

Grill

Brush the cremini or white button mushroom caps with the canola oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Canola Oil

Mushrooms

Place the mushrooms on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the caps over and continue grilling until the mushrooms are cooked through, about 5 minutes longer.

Ingredients you will need

Mushrooms

Equipment you will use

Grill

Remove from the grill, let cool slightly then coarsely chop.

Equipment you will use

Grill

Remove the porcinis from the soaking liquid and place in the bowl of a food processor with a few tablespoons of the soaking liquid.

Equipment you will use

Food Processor

Bowl

Add cremini mushrooms, garlic pulp, walnuts, parsley and thyme in a food processor and process until finely chopped. With the motor running, slowly add 1/2 cup of the olive oil and process until smooth.

Ingredients you will need

Crimini Mushrooms

Olive Oil

Parsley

Walnuts

Garlic

Thyme

Equipment you will use

Food Processor

Add 1/4 cup of the Romano cheese and pulse a few times to incorporate. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Romano Cheese

Brush the bread on the cut side with the remaining 1/4 cup of olive oil and season with salt and pepper. Evenly spread the pesto over the cut side of each half of bread. Top the pesto with the fontina cheese, return to the grill, cheese side up, close the cover of the grill and cook until the cheese has melted, about 2 minutes.

Ingredients you will need

Salt And Pepper

Fontina Cheese