Mushroom Pesto Crostini

Name: Mushroom Pesto Crostini
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 36
Cuisine: Mediterranean, Italian, European
Ingredients: 36 slices (1/2-inch-thick) baguette bread; 28 grams dried porcini mushrooms; 2 garlic cloves; 177 milliliters olive oil; 118 milliliters freshly grated Parmesan; 355 milliliters fresh Italian parsley leaves; 36 servings Salt and freshly ground black pepper; 118 milliliters walnuts, toasted; 227 grams white button mushrooms, quartered

You can never have too many hor d'oeuvre recipes, so give Mushroom Pesto Crostini a try. This recipe makes 36 servings with 136 calories, 4g of protein, and 7g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up baguette bread, olive oil, garlic cloves, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Watch how to make this recipe.

Place the porcini mushrooms in a bowl of hot water; press to submerge.

Ingredients you will need

Mushrooms

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Mushrooms

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.

Ingredients you will need

White Button Mushrooms

Mushrooms

Parsley

Walnuts

Garlic

Cooking Oil

Equipment you will use

Food Processor

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.

Ingredients you will need

Salt And Pepper

Mushrooms

Parmesan

Pesto

Wrap

Equipment you will use

Plastic Wrap

Bowl

Preheat a grill pan to medium-high heat. Arrange the bread slices on pan, cut-side down.

Ingredients you will need

Bread

Equipment you will use

Grill Pan

Frying Pan

Brush the remaining 1/4 cup of oil over the bread slices. Cook until pale golden and crisp, about 5 minutes.

Ingredients you will need

Bread

Cooking Oil

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.

Ingredients you will need

Bread

Toast

Equipment you will use

Baking Sheet

Oven

Brush the remaining 1/4 cup of oil over the bread slices.

Ingredients you will need

Bread

Cooking Oil

Bake until pale golden and crisp, about 15 minutes.

Equipment you will use

Oven

Spread the mushroom pesto over the crostini. Arrange the crostini on a platter and serve.

Ingredients you will need

Crostini

Mushrooms

Spread

Pesto

Equipment

Ingredients

Servings:

36slices

(1/2-inch-thick) baguette bread 28grams

dried porcini mushrooms 2

garlic cloves 177milliliters

olive oil 118milliliters

freshly grated Parmesan 355milliliters

fresh Italian parsley leaves 36servings

Salt and freshly ground black pepper 118milliliters

walnuts, toasted 227grams

white button mushrooms, quartered

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Barone Ricasoli Colledila Chianti Classico Gran Selezione. It has 4.5 out of 5 stars and a bottle costs about 85 dollars.