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Here’s how the rating system works:
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= Loved this recipe
| Mushroom Pesto Crostini Recipe courtesy Giada De Laurentiis Show: Everyday Italian Episode: Power of Pesto Overall User Rating:  |
Great appetizer
12/16/2006 at 04:07pm
User: SCOTT from Taunton, MA User Rating:
I got this recipe out of Giada's cookbook "Everyday Italian" and made it as an appetizer for a dinner party I was having. It turned out great and my guests loved it. I used a little extra garlic and it was just right. I put the crostini in my pannini press and they turned out great. Just like a professional. This is a repeat recipe for sure.
Super easy and tasty
11/05/2004 at 11:38am
User: Anonymous User Rating:
very easy to make. Ate with dinner and for 3 days afterward.
appetizer idea
10/13/2004 at 11:11am
User: AMANDA from Melbourne, FL User Rating:
great appetizer!
pretty good
09/06/2005 at 04:53pm
User: GINA from newnan, GA User Rating:
I like the blue cheese in there but if you are cooking over an open grill, i wouldn't brush with olive oil. it scorched the outside of my burgers. was i supposed to know that?!?!
Fantastic
09/01/2005 at 10:20pm
User: jennifer from aberdeen, WA User Rating:
This was a great recipe. Perfect for entertaining. If you think it is to bland add extra garlic and a good amount of salt and pepper. My husband does not like mushrooms, but really liked these.
For all 3 Pestos...
09/01/2005 at 06:21pm
User: Anonymous User Rating:
Pesto, like a tapenade, is a very concentrated/intense food. It is an extremely versatile food. It can serve as an appetizer, served as a dip/spread on a 'vehicle' such as crostini; bruschetta, etc; Fricos (Parm Crisps); crackers, etc; use it as a 'stuffing' in: Ex mushrooms, artichokes, zucchini, eggplant, meats, poultry, fish/seafood, pasta, calzones, paninis, etc, etc (BTW, use any of the 3 pestos in any of these ideas); it can act as a seasoning/flavoring for Ex in: mayonnaise, cream cheese, mascarpone, ricotta as 'toppers' - meats, poultry, seafood/fish, veggies, etc; use in cream cheese, mascarpone, ricotta, & heavy cream as a 'vehicle' for creating sauces for - pasta, pizza, salads, veggies, etc; use it as a 'filling OR stuffing' for a tart OR torte OR as a 'layer' in lasagna. Pesto & Tapenades can also be utilized together to create wonderful gourmet mixtures! OR try combining 2 Pestos together, choosing 1 as the 'dominant' in taste. Re - Mushroom Pesto - in mine I always use a variety of mushrooms, domestic OR exotic; try a tsp Or Tbsp of wine in the pesto as well.
Great flavor!
08/25/2005 at 02:42pm
User: SUSAN from San Jose, CA User Rating:
No cooking, ease of preparation, and great flavor! What else do you want? I didn't even have the porcini mushrooms on hand so I just used all button mushrooms and it was fantastic! About the color - so what! Olive tapenade is dark and no one seems to mind that. People who are afraid of food may not like the color, but we thought it had great flavor! I'll definitely make it again. Maybe sprinkle with chopped chives or parsley to decorate the drab color.
Something about it...
08/24/2004 at 12:27pm
User: Anonymous User Rating:
just didn't work for me. I LOVE mushrooms, but this really didn't do much for me. I don't know if I expected more from it? Whatever the case, I ended up adding more cheese to help the flavor along. The color isn't so appetizing either. I might make it again...I am not going to rule it out - but I won't have it on my list of must do's.
Disappointing
08/12/2007 at 09:39am
User: Anonymous User Rating:
Sorry. I love Giada and most of her recipes, but the reviewers who said it was a weird color are so right: a really unappetizing greenish gray, and then it blackens like guacamole when it sits, and it WILL sit for a very long time. My large family of enthusiastic and adventurous eaters each tried one bite and gave it the thumbs down. It doesn't taste horrible, it just doesn't taste good. Don't bother!
delightful!
08/07/2006 at 05:07pm
User: Jamie from Santa cruz, CA User Rating:
realtively simple, and delicious! If you keep the crostini and pesto in seperate containers, this also makes a great make ahead dish for a get together or romantic picnic.
Not chef worthy
08/04/2006 at 09:02pm
User: Amy from Benicia, CA User Rating:
This was alright, but certainly way below the delicious standard I expect from professional chefs. Love Giada, but this was not worth it in the flavor department. Fortunately, it was easy and cheap so it wasn't too big a loss.
Great!
07/17/2004 at 05:22pm
User: DEB from niskayuna, NY User Rating:
I don't like mushrooms, but I made them for a party. It was a big hit. Easy to make and plenty for a big group.
Heck yeah!
07/11/2006 at 10:08am
User: lisa from Kansas City, MO User Rating:
If you like mushrooms and toast, you should eat this. intense, earthy flavors and if you sautee the shrooms a little first, even more flavor. I've even made it as an after school snack for my offspring. They love it!
Delicious and Easy
07/08/2004 at 11:50am
User: Anonymous User Rating:
I ended up using Portabella mushrooms instead of the porcini and it was still fabulous. Gets a little odd colored after sitting out for awhile, though.
Mushroom Pesto YUM!!
06/26/2004 at 06:56pm
User: JULIE from Holcomb, IL User Rating:
This was a big hit!! Great for entertaining. Our friends loved it. And it is easy to make,
Wonderful
06/21/2004 at 01:27pm
User: KAREN from Chicago, IL User Rating:
I made this for an appetizer for our Father's Day meal, it was wonderful and the mushroom flavor is terrific. Thanks!
Was ok.
06/18/2006 at 06:42pm
User: Anonymous User Rating:
I made this for a dinner party. I found it to be average in flavor. Nothing too special about this dish. My husband loves mushrooms and he thought it was just ok too. Might have been better had I used garlic infused olive oil when toasting the baguette.
Happy Happy!
06/17/2005 at 08:02pm
User: Anonymous User Rating:
I was unable to find the dried porcini mushrooms, but I used all button mushrooms, and it was delicious and easy! I love appetizers, and this one is great!
Fantastic!
06/07/2004 at 02:23pm
User: Anonymous User Rating:
I fixed this the other night for dinner party and it was great. I added some crimini mushrooms along with the button. I had leftovers. The next day, I thru some of the mushroom mixture in with some cream and tossed it with some pasta. You could serve it at Spago for $35.00 a plate. Awesome.
Deeeeeeeelicious
06/06/2004 at 09:14pm
User: JUDITH from Las Vegas, NV User Rating:
I just made this pesto and it is an excellent pesto. I toasted the walnuts in a non-stick skillet and let them cool before adding them to the food processor. I was able to get the fresh porcini mushrooms. Because I am watching my carbs, I used the low carb bread from my local gourmet store and toasted it and spread the pesto on it. Yummy. A must try pesto.
super delish with a twist
05/05/2005 at 07:07pm
User: melissa from Redondo Beach, CA User Rating:
this pesto was, as giada would say, SO GOOD!! only i used less of the white button shrooms so i got more flavor and mixed in a very expensive parmiagano reggano (cannot spell-yipes!) for more richness. and instead of serving it on crostini, i actually used the pesto to stuff my pasta shells and as a sauce simmered with red wine. the result? my picky boyfriend couldn't get enough of it- he kept asking for more & more until i had none left :) thanks GDL!!
Wonderful!
04/23/2007 at 11:42am
User: heather from simi valley, CA User Rating:
This is so easy to make and taste incredible!
Very Tasty
04/20/2007 at 05:51pm
User: Jeanine from Fallon, NV User Rating:
Easy to make and tasty. For those who found this recipe a tad bland, try adding an anchovy or two or a couple teaspoons anchovy paste. It made this much more flavorful without overpowering the mushrooms.
yummy
04/09/2005 at 02:46pm
User: Anonymous User Rating:
I made this item today after seeing it on the show. Wow is it ever delicious. I could eat the whole bowl. I'm thinking that it would also taste good on pasta. You just get a hint of the walnut taste and the texture is so nice. Love this recipe it's a keeper!
spread or dip
04/02/2007 at 02:59pm
User: David from Norman, OK User Rating:
Since I had other garlic heavy dishes I used one this time and a full cup of evoo. More if you use as dip. Really good.
Excellent.
03/28/2007 at 07:39pm
User: Anonymous User Rating:
Everyone loved this. I don't understand some of the reviews. Mushy? Isn't pesto always mushy? Color presentation? Mushrooms are brown, tan etc. What color did you expect? Too much mushroom taste. IT IS MUSHROOMS. If you don't like mushrooms don't make it.
needs adjustment
03/24/2007 at 11:13pm
User: Anonymous User Rating:
I was excited to make this one. It tastes good, but the texture is mushy, and leaves a lot to be desired. I used carapelli extra virgin olive oil, and it was too overpowering, so use a lighter tasting oil. otherwise it was good.
Delicious
03/24/2007 at 10:13pm
User: Owen from Holbrook, NY User Rating:
I tried this out today for the first time. My family was very impressed, and so was I! This makes for a delicious appetizer, and it's a great variation on pesto!
ok
03/10/2005 at 05:26pm
User: ALISON from Tucson, AZ User Rating:
Giada seemed to like it better than we did. Seems like it needs something slighly sweet and acidic. . . balsamic, perhaps?
Brown paste
03/01/2005 at 03:50pm
User: PUNEETA from Piscataway, NJ User Rating:
Not a very attractive dish. The mushroom pesto just looked like brown goop. So-so flavor.
Yummy!
02/15/2006 at 05:47pm
User: Anonymous User Rating:
I loved this recipe. I took the advice of other reviewers & added another clove of garlic & about 1/4 cup of balsamic vinegar. It would have been a little bland for me otherwise.
Nothing short of awful....
02/12/2006 at 02:26pm
User: Anonymous User Rating:
I adore mushrooms... and lookeked forwad to this recipe. Made it for dinner guests yesterday...I thought it was awful... and noW I have a fridge full as no one ate it. I saw lots try it, no one went bcak for a second bite and I think it was so bad, no one even asked what is was. The color is pretty bad, but that doesn't usualy offend me if ti tastes alright, but this tasted worse than it looked. I put it out more as an experiment, since I didn't like it myself, to see if others would...garnished it with mushroom slices, a walnut and a parsley sprig to give a hint at what is was...Wow, I don't usually leave reviews, but this was so bad, I just had too. Fortunately, the Barefoot contessa's turke lasagna I made was a HUGE hit, so al was not lost!
you have to love mushrooms
01/23/2005 at 11:39am
User: TERESA from Phoenix, AZ User Rating:
this is not one of my favorites. the flavor was very strong mushroom and texture was kind of gritty. i loved the other two pesto recipes with this and so did my family.
XXX
01/22/2005 at 06:50pm
User: LISSI from Hackensack, NJ User Rating:
This was great! I tried it the other day and my boyfriend and I consumed a whole bread along with this! A piece of advice: do not tast the spread seperate from the bread. When I finished making the spread I was anxious to tast it before the bread was ready and I didn't like it! Together with the bread it was a great combination!
Mushroom Pesto Crostini variation
01/21/2005 at 05:31pm
User: NANCY from Sand Springs, OK User Rating:
This is a wonderful snack. For my low carb diet, I spread it on celery sticks instead of bread.
delicious
01/18/2005 at 10:43pm
User: Anonymous User Rating:
very easy to make and very very good