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.
SERVINGS: 36 (PER CROSTINI); Calories: 179; Total Fat 6 grams; Saturated Fat: 1 grams; Protein: 5 grams; Total carbohydrates: 24 grams; Sugar: 1 grams Fiber: 1 grams; Cholesterol: 0 milligrams; Sodium: 356 milligrams
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By shell-bell
Aurora, IL
on September 12, 2011
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It was fabulous. I half-ed the recipe and added an extra clove of garlic and used only 2 T olive oil. They key is salt and pepper at the end... I also toasted the bread and then rubbed raw garlic gloves on them. Everyone loved them. My husband suggested putting it on a grilled zucchini slice since he's not a carb guy.
By fedcamper_8140302
Las Vegas, NV
on August 12, 2007
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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!
By heatherlw2004_7...
simi valley, CA
on April 23, 2007
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This is so easy to make and taste incredible!
Read all 33 reviews