Guest guest Posted December 9, 2005 Report Share Posted December 9, 2005 I received this recipe from an online list that sends out recipes once in a while. I stored it in my file and just tried it last night when we had company. It was really good. linda Mushroom Pesto Crostini by Sarah Blum Makes 36 crostini with extra pesto for later FOR CROSTINI 1 baguette, sliced into 1/2 " slices Olive oil, to drizzle atop slices FOR PESTO 1/4 C toasted pecans or walnuts 8 oz button mushrooms 1 oz cremini mushrooms or just all buttons 1 C fresh parsley, chopped and loosely packed 1 TBSP lemon juice 4 cloves garlic, chopped Salt and pepper, to taste 3/4 C extra virgin olive oil 3/4 C vegan Parmesan cheese Preheat over to 400 degrees F. Arrange baguette slices onto a baking sheet in a single layer. Drizzle with olive oil. Bake for 8-10 minutes until light gold. Remove from oven and let cool. Chop nuts in food processor or blender until they are a coarse meal. Add mushrooms, parsley, lemon juice, garlic, salt, and pepper. With food processor or blender running, slowly add olive oil to form a creamy spread. Transfer to a mixing bowl and fold in Parmesan cheese. Spread thickly on each crostini and serve. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2005 Report Share Posted December 9, 2005 Oh YUM Linda This sounds divine!! Ezevia On 12/9/05, linda <lindai81 wrote: > > I received this recipe from an online list that sends out recipes once in > a while. I stored it in my file and just tried it last night when we had > company. It was really good. > linda > > Mushroom Pesto Crostini by Sarah Blum > Makes 36 crostini with extra pesto for later > > FOR CROSTINI > 1 baguette, sliced into 1/2 " slices > Olive oil, to drizzle atop slices > > FOR PESTO > 1/4 C toasted pecans or walnuts > 8 oz button mushrooms > 1 oz cremini mushrooms or just all buttons > 1 C fresh parsley, chopped and loosely packed > 1 TBSP lemon juice > 4 cloves garlic, chopped > Salt and pepper, to taste > 3/4 C extra virgin olive oil > 3/4 C vegan Parmesan cheese > > Preheat over to 400 degrees F. Arrange baguette slices onto > a baking sheet in a single layer. Drizzle with olive oil. Bake > for 8-10 minutes until light gold. Remove from oven and let cool. > > Chop nuts in food processor or blender until they are a coarse meal. > Add mushrooms, parsley, lemon juice, garlic, > salt, and pepper. With food processor or blender running, slowly add > olive oil to form a creamy spread. Transfer to a mixing bowl > and fold in Parmesan cheese. Spread thickly on each > crostini and serve. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2005 Report Share Posted December 9, 2005 Well, you had best wait until you try it...tastes and textures are such an individual thing..I hope you like it a lot though. linda " Whatever you do will be insignificant and it is very important that you do it. " Mohandas Gandhi linda's Growing Stitchery Projects: womyn47 - Ezevia Oh YUM Linda This sounds divine!! Ezevia On 12/9/05, linda <lindai81 wrote: > > I received this recipe from an online list that sends out recipes once in > a while. I stored it in my file and just tried it last night when we had > company. It was really good. > linda > > Mushroom Pesto Crostini by Sarah Blum > Makes 36 crostini with extra pesto for later > > FOR CROSTINI > 1 baguette, sliced into 1/2 " slices > Olive oil, to drizzle atop slices > > FOR PESTO > 1/4 C toasted pecans or walnuts > 8 oz button mushrooms > 1 oz cremini mushrooms or just all buttons > 1 C fresh parsley, chopped and loosely packed > 1 TBSP lemon juice > 4 cloves garlic, chopped > Salt and pepper, to taste > 3/4 C extra virgin olive oil > 3/4 C vegan Parmesan cheese > > Preheat over to 400 degrees F. Arrange baguette slices onto > a baking sheet in a single layer. Drizzle with olive oil. Bake > for 8-10 minutes until light gold. Remove from oven and let cool. > > Chop nuts in food processor or blender until they are a coarse meal. > Add mushrooms, parsley, lemon juice, garlic, > salt, and pepper. With food processor or blender running, slowly add > olive oil to form a creamy spread. Transfer to a mixing bowl > and fold in Parmesan cheese. Spread thickly on each > crostini and serve. > > > > Quote Link to comment Share on other sites More sharing options...
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