Name: Mushroom Pesto Crostini
Cuisine: American
Ingredients: 2 tbsp olive oil, divided; 10 slices of baguette (¼ inch slices); 8 oz sliced cremini mushrooms; 2-3 tbsp Barilla Creamy Genovese Pesto; ⅔ cup mozzarella cheese Parmesan (optional); 2 tsp lemon juice; 1 tsp lemon zest; 1 tbsp fresh basil leaves (thinly sliced)

Description

Cheesy Mushroom crostini with a spread of Genovese Pesto. Makes 10 crostini

Ingredients

Units Scale

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)

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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