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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M.k Mamun
[email protected]These crostini are the perfect party appetizer. They're easy to make, look impressive, and taste delicious. I've made them several times and they're always a hit.
Mahr Qaisar Naul
[email protected]These crostini were a bit bland for my taste. I think I would have liked them more if I had used a more flavorful pesto.
Rahma Driver
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these crostini. The pesto is creamy and flavorful, and the mushrooms are cooked perfectly. I would definitely recommend this recipe to anyone, even if they're not a fan of mushrooms.
Selzing Gwamzing
[email protected]These crostini were easy to make and very delicious. I used a store-bought pesto, but I think it would be even better with homemade pesto. I will definitely be making these again!
Joe Gilleland
[email protected]Meh.
aesthetic hira
[email protected]I love the idea of using mushrooms in pesto, and these crostini did not disappoint. The pesto was flavorful and the mushrooms added a nice depth of flavor. I will definitely be making these again!
md rouful alam
[email protected]These crostini were a bit too garlicky for my taste, but I still enjoyed them. I might try using less garlic next time.
Batoma Jolie
[email protected]I followed the recipe exactly and the crostini turned out perfectly. The mushrooms were tender and flavorful, and the pesto was creamy and delicious. I would highly recommend this recipe to anyone looking for an easy and impressive appetizer.
asim wazir
[email protected]I made these crostini for a party and they were a hit! Everyone loved the combination of the creamy pesto and the sautéed mushrooms. I will definitely be making these again.
Hailey Loaeza
[email protected]This mushroom pesto crostini recipe is a delightful appetizer that combines the earthy flavors of mushrooms with the vibrant freshness of pesto. The crostini are crispy and flavorful, providing the perfect base for the rich mushroom mixture.