Wild Mushroom and Pesto Crostini
Elevate your appetizer game with these irresistible Wild Mushroom and Pesto Crostini, perfect for entertaining or a cozy night in. This recipe combines the earthiness of mixed wild mushrooms like cremini, shiitake, and oyster, sautéed to perfection with fragrant garlic, and a touch of fresh parsley. Each crispy slice of golden baguette is generously spread with aromatic basil pesto and topped with the mushroom mixture, finished with a sprinkle of freshly grated Parmesan. Whether served as an elegant starter or a bite-sized snack, these sophisticated crostini deliver bold, savory flavors in every bite. Easy to prepare in just 35 minutes, they’re a crowd-pleasing option that pairs beautifully with a crisp white wine or sparkling beverage. Ideal for mushroom lovers and fans of Italian-inspired hors d'oeuvres, this recipe is a must-try addition to your next gathering.
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Recipe Information
Ingredients
- 1 loaf Fresh baguette
- 4 tablespoons Olive oil
- 300 grams Mixed wild mushrooms (such as cremini, shiitake, oyster)
- 2 cloves Garlic cloves, minced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cups Homemade or store-bought basil pesto
- 2 tablespoons Fresh parsley, chopped
- 0.25 cups Parmesan cheese, freshly grated
Instructions
Preheat your oven to 375°F (190°C).
Slice the baguette diagonally into 12 thin slices, about 1/2 inch thick each.
Place the baguette slices on a baking sheet. Brush both sides with 2 tablespoons of olive oil and bake in the oven for about 8-10 minutes, flipping halfway, until they are golden and crispy. Remove from the oven and set aside.
Clean and roughly chop the wild mushrooms into bite-sized pieces.
In a large skillet over medium heat, add the remaining 2 tablespoons of olive oil. Once hot, add the minced garlic and sauté for 30 seconds until fragrant.
Add the chopped wild mushrooms to the skillet. Cook for 6-8 minutes, stirring occasionally, until the mushrooms are tender and any liquid they release has evaporated.
Season the mushrooms with salt and black pepper. Stir in the chopped parsley and remove from heat.
Spread about 1 teaspoon of pesto onto each toasted baguette slice.
Top each slice with a spoonful of the sautéed mushrooms, spreading them evenly.
Sprinkle a small amount of freshly grated Parmesan cheese on top of the mushrooms.
Optional: Place the assembled crostini back into the oven for 2 minutes to slightly melt the cheese.
Serve immediately while warm. Enjoy your flavorful Wild Mushroom and Pesto Crostini!
Nutrition Facts
Calories |
1969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 4170 mg | 181% | |
| Total Carbohydrate | 165.3 g | 60% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 7.8 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 930 mg | 72% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1769 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
