Ingredients

1 ounce dried porcini mushrooms
8 ounces white button mushrooms, quartered
1/2 cup walnuts, toasted
2 garlic cloves
1 1/2 cups fresh Italian parsley leaves
3/4 cup olive oil
1/2 cup freshly grated Parmesan
Salt and freshly ground black pepper
36 slices (1/2-inch-thick) baguette bread

Instructions

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.