Mushroom Pesto Crostini

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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.

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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.

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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!

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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.

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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!

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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?!?!

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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.

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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.

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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!

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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!!