Italian crostini – a universal appetizer that will be appropriate for any occasion. It is also a huge field for experiments, where toasted baguette slices served with all kinds of interesting toppings. For example, you can cook them with mushroom pesto. AT unlike traditional Italian pesto, in this recipe instead basil uses fresh champignons and dried porcini mushrooms. Grind them with walnuts, garlic, olive oil and grated parmesan and spread the crispy bread slices with a paste. Serve immediately before the mushroom pesto has darkened, or cover with film. Nutritional Information per serving: (36 total) Calories 179, total fat 6 g., Saturated fat g., Proteins 5 g., Carbohydrates 24 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 50 мин. Difficulty: Easy Quantity: 36 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 30 gr dried porcini mushrooms
- 220 gr champignons, cut into 4 parts
- 0.5 tbsp. toasted walnuts
- 2 cloves of garlic
- 1.5 tbsp. fresh parsley leaves
- 3/4 Art. olive oil
- 0.5 tbsp. grated parmesan
- 36 slices (1 cm thick) baguette
Recipes with similar ingredients: porcini mushrooms, champignon mushrooms, walnuts, garlic, parsley, parmesan cheese, baguette
Recipe preparation:
- Put ceps in a bowl of hot water; press to immerse them in water. Leave on for about 15 minutes until the mushrooms softened. Remove the mushrooms from the bowl, being careful not to shake the dirt, which could settle at the bottom. Pour out the water.
- Mix porcini mushrooms, champignons, walnuts in a food processor nuts, garlic and parsley and chop into large pieces. Not stopping the combine, gradually pour 0.5 tbsp. olive oil, stirring until the mushrooms are finely chopped.
- Transfer the mushroom mixture to a medium-sized bowl. Intervene Parmesan. Salt and pepper the pesto to taste. If not immediately use mushroom pesto, cover it tightly with cling film, so that the mushrooms do not darken.
- Heat the pan over medium heat. Spread the bread slices in a pan with a slice down. Lubricate them with the remaining 1/4 tbsp. olive oils. Fry until pale golden and crispy, about 5 minutes.
- Or, dry the bread in the oven. Preheat the oven to 190 ° C. Spread slices of bread on 2 heavy, large baking sheets. Grease the remaining 1/4 Art. olive oil. Bake until pale golden color and crisp, about 15 minutes.
- Spread mushroom pesto on crostini. Put the appetizer on serving platter and serve.
