Mushroom Pesto Crostini

My office is participating in a progressive dinner this week. I’m the first stop of the evening and my contribution will be appetizers. I’m very excited to be making the appetizers. While they can be time consuming, I love the wow factor that they bring. Since it’s a small crowd, we’re a small office, I’m making only three appetizers.

1.       Goat cheese and crackers

2.       Mushroom Pesto Crostini
3.       Florentine Cups

This pesto is quick and easy and oh so yummy. The porcini mushrooms give such a deep flavor. After I dumped out the water the mushroom soaked in I almost kicked myself. I could see wonderful color and smell wonderful broth like smells escaping down the drain! Keep the mushroom water and store it in the freezer for another use.

1 oz. dried porcini mushrooms

8 oz. white mushrooms, quartered
½ c.  walnuts, toasted
2 garlic cloves
1 ½ c. Italian parsley
¾ c. olive oil
½ c. Parmesan, grated
36 slices (1/2 in. thick) baguette bread

Place the porcini mushrooms in a bowl of hot water; press to submerge. Let stand until the mushrooms are tender, about 15 minutes. Scoop out mushrooms, being carefully not to stir any dirt that may have sunk to the bottom of the water. Discard mushroom water.

Combine both mushrooms, walnuts, garlic, and parsley in a food processor and pulse until coarsely chopped. With the machine running, gradually add 1/2 cup of the oil, blending just until the mushrooms are finely chopped.

Transfer the mushroom mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste. If not using mushroom pesto right away, cover tightly with plastic wrap to prevent possible discoloration of mushrooms.

Preheat a grill pan to medium-high heat. Arrange the bread slices on pan, cut side down. Brush the remaining ¼ cup of oil over the bread slices. Cook until pale golden and crisp, about 5 minutes.

Alternatively, you can toast the bread in the oven. Preheat the oven to 375 degrees F. Arrange the bread slices on two heavy large baking sheets. Brush the remaining ¼ cup of oil over the bread slices. Bake until pale golden and crisp, about 15 minutes.

Spread the mushroom pesto over the crostini. Arrange the crostini on a platter and serve.

Everyday Italian – Giada De Laurentiis