Mushroom Pesto Crostini

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Power of Pesto

Rated: 4 stars out of 5Rate itRead users' reviews (36)

RECIPE
COMMENTS & REVIEWS(36)

Cook Time:
20 min
Level:
Easy
Yield:
3 dozen

Times:

Prep: 15 min
Inactive Prep: 15 min
Cook: 20 min
Total:: 50 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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

Directions

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Pesto Pea Salad

Picture of Mushroom Pesto Crostini Recipe

Photo: Mushroom Pesto Crostini

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 18

View all 18 Italian Collections

Comments & Reviews

recipe Mushroom Pesto Crostini
Anonymous 08-12-2007
Flag

Disappointing
Rated: 2 stars out of 5

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!Read more
recipe Mushroom Pesto Crostini
heather simi valley, CA 04-23-2007
Flag

Wonderful!
Rated: 4 stars out of 5

This is so easy to make and taste incredible!
recipe Mushroom Pesto Crostini
Jeanine Fallon, NV 04-20-2007
Flag

Very Tasty
Rated: 4 stars out of 5

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.Read more
recipe Mushroom Pesto Crostini
David Norman, OK 04-02-2007
Flag

spread or dip
Rated: 5 stars out of 5

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.
recipe Mushroom Pesto Crostini
Anonymous 03-28-2007
Flag

Excellent.
Rated: 5 stars out of 5

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.Read more
recipe Mushroom Pesto Crostini
Anonymous 03-24-2007
Flag

needs adjustment
Rated: 3 stars out of 5

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.Read more