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*This blog post is sponsored by Barilla, all recipes and opinions are my own*
The holidays are upon us and that means creating easy and simple appetizers for your get-togethers! I always have a jar of Barilla Creamy Genovese Pesto handy in my pantry, it’s a great way to add a bit of freshness and brightness to any dish. My mushroom and pesto crostini takes just a few minutes to throw together thanks to Barilla! All you need is a baguette, mushrooms, a jar of Barilla Creamy Genovese Pesto, a lemon, some cheese, and fresh basil!
Barilla Creamy Genovese Pesto is made with Italian basil and freshly grated Parmigiano Reggiano cheese for a rich creamy texture! I like to stir it into pasta, stuff some mushroom with a dollop of pesto and cheese, add it to sandwiches, serve with roasted veggies, add to a cheese dip to make it super flavorful and so much more! It truly adds a touch of Italian flavor to any dish!
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.
I used sliced cremini mushrooms, but you can use any mushroom for these crostini. Oyster mushrooms would be super delicious as well! You can shop for almost all the ingredients in the recipe here.
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Mushroom Pesto Crostini
- Diet: Vegetarian
Description
Cheesy Mushroom crostini with a spread of Genovese Pesto. Makes 10 crostini
Ingredients
- 2 tbsp olive oil, divided
- 10 slices of baguette (1/4 inch slices)
- 8 oz sliced cremini mushrooms
- 2–3 tbsp Barilla Creamy Genovese Pesto
- 2/3 cup mozzarella cheese Parmesan (optional)
- 2 tsp lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh basil leaves (thinly sliced)
Instructions
- Brush the baguette slices with 1 tbsp olive oil and toast in the oven at 350°F for 10 minutes or until lightly golden.
- Heat a skillet over medium heat and add 1 tbsp olive oil. Once the oil is hot, add the mushrooms and season with salt. Sauté for 5-8 minutes or until the mushrooms start to soften and take on color. Add 2 tsp of lemon juice, season with black pepper, and stir for 30 seconds. Remove the pan from the heat.
- Spread a thin layer of Barilla Creamy Genovese Pesto onto your crostini. Top with mozzarella cheese and mushrooms and bake at 350°F until the cheese has melted. Garnish with lemon zest, parmesan cheese, and fresh basil. Serve while warm.
- Category: Appetizer
- Cuisine: American
