Mushroom Pesto Crostini (I will be making this for Valentines Day)

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Mushroom Pesto Crostini

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

 

 

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.

 

 

mix or 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 (even though they

are fungii, it is still delicious) .

 

 

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.

 

 

 

 

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