Cheesy Mushroom crostini with a spread of Genovese Pesto. The pesto adds a nice brightness to the umami-rich mushrooms and cheese. You can make these ahead of time and then pop them in the oven to melt the cheese down right before serving. I topped my crostini off with a sprinkle of parmesan cheese, lemon zest, and thinly sliced basil.
Total Time
30min
5.0
1 Ratings
Author: Milk & Cardamom
Servings:
10
Ingredients
•
2
Tbsp
Olive Oil
, divided
•
10
slices
Baguettes
•
2 1/4
cups
Cremini Mushrooms
•
2
Tbsp
Barilla® Rustic Basil Pesto
•
2/3
cup
Mozzarella Cheese
•
2/3
cup
Parmesan Cheese
•
1
Lemon
, juiced, zested
•
1
Tbsp
Thinly Sliced
Fresh Basil Leaves
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Brush the
Baguette Slices (10 slices)
with
Olive Oil (1 Tbsp)
and toast in the oven for 10 minutes or until lightly golden.
3.
Heat a skillet over medium heat and add
Olive Oil (1 Tbsp)
. Once the oil is hot, add the
Cremini Mushrooms (2 1/4 cups)
, and season with
Salt (to taste)
. Sauté for 5-8 minutes or until the mushrooms start to soften and take on color.
4.
Add 2 tsp of
Lemon Juice (1)
, season with
Ground Black Pepper (to taste)
, and stir for 30 seconds. Remove the pan from the heat.
5.
Spread a thin layer of
Barilla® Rustic Basil Pesto (2 Tbsp)
onto your crostini. Top with
Mozzarella Cheese (2/3 cup)
and mushrooms.
6.
Bake in the oven until the cheese has melted.
7.
Garnish with 1 tsp of lemon zest,
Parmesan Cheese (2/3 cup)
, and
Fresh Basil Leaves (1 Tbsp)
. Serve while warm.
Author's Notes
Makes 10 crostini.
Nutrition Per Serving
CALORIES
237
FAT
7.8 g
PROTEIN
10.0 g
CARBS
31.1 g
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