Baby Portobello and Walnut Pesto Crostini

Crisp baguette slices topped with walnut pesto and mushrooms sauteed in white wine--fast, easy, delicious.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 1 French baguette, sliced into 1/2 inch rounds
• 1/2 cup plus 2 Tablespoons extra virgin olive oil, plus extra for brushing
• 8 ounces baby portobello mushrooms, roughly chopped
• 2 Tablespoons dry white wine
• Salt and freshly ground black pepper
• 2 cups fresh basil leaves, packed
• 2 cloves garlic, roughly chopped
• 1/4 cup walnuts, toasted
• 1/4 cup parmesan cheese, grated
• 1 Tablespoon lemon juice

Method

Preheat oven to 375 degrees. Spread baguette slices on a baking sheet (or two if necessary). Using a pastry brush, brush tops of baguette slices with olive oil. Place in oven and bake until bread has started to brown and become crispy, about 6-8 minutes. Remove from oven and set aside. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add mushrooms and saute for 5-7 minutes, stirring occasionally. Deglaze with white wine. Cook until most of liquid has evaporated. Season with salt and pepper. To prepare pesto, add basil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground pepper to the bowl of food processor. Process until basil is chopped. Add garlic, walnuts, Parmesan, and lemon juice. While processor is running, slowly drizzle in 1/2 cup olive oil. To prepare crostini, spread a generous amount of walnut pesto on each piece of toasted bread. Top with two pieces of mushroom.

Notes:

Number of servings: 8

Submitted By: film_score
View all recipes by this user