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Pesto & Mushroom Crostini

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Pesto & Mushroom Crostini
2008-07-25 Appetizer
5 79

Fresh basil pesto served on toasted French baguette slices with crimini mushrooms sauteed in grlic and butter.

  • Servings: 8


1 French Baguette, sliced into ½" rounds
¾ cup Extra-virgin Olive Oil
3 Tbsp Pine Nuts
2 cups Fresh Basil Leaves, packed
½ tsp Salt
¼ tsp Freshly Ground Black Pepper
¼ cup Parmesan Cheese, grated
3 cloves Garlic
2 Tbsp Unsalted Butter
8 oz Crimini Mushrooms, sliced ¼ thick


Preheat oven to 350 degrees. Spread the baguette slices on a baking sheet (or two if necessary). Using a pastry brush, brush the tops of the baguette slices with 1/4 cup of the olive oil.

Spread the pine nuts across a second baking sheet. Place both baking sheets in the oven. Roast the nuts until they just begin to turn brown, about 4-5 minutes. Remove them from the oven. Bake the bread until it has started to brown and become crispy, about 6-8 minutes. Remove the bread from the oven and set aside. In the bowl of a food processor, place the basil leaves, salt, and pepper. Process until the basil is chopped. Add the pine nuts, parmesan cheese, and garlic. While the processor is running, slowly add the remaining 1/2 cup of olive oil in a steady stream until a mostly smooth paste has formed. Transfer the pesto to a bowl and set aside. Place the butter in a large saute pan over medium heat. When the butter has melted, add the sliced mushrooms to the pan. Cook for 8-10 minutes, stirring occasionally.

Remove from the heat. Spread a generous amount of pesto on top of each baguette slice. Top each crostini with a mushroom.