PHOTO: Melissa Hom
Mushrooms and Pesto Crostini
Preparation: 3 minutes
Servings: approximately 48 – 60 crostini
Sautéed mushrooms
Loaf of bread
Approx. 8 oz. Pesto
Sautéed Mushrooms
Preparation: 10 minutes
2 packets of mixed mushrooms or my favorite Shiitake (approximately 16 oz.)
2 Tbsp. extra-virgin olive oil
1 clove of garlic, finely chopped
1 scallion, diced
¼ cup parsley, cut finely and save the stems
salt & pepper to taste
dash or two of red pepper flakes (I’m Jamaican, can’t help myself)
In a skillet combine the olive oil with the garlic, scallion and the chopped parsley leaves. Sauté for a few minutes.
Add the mushrooms and sauté. You can use the mushrooms of your choice. saved water, season and add half of the parsley. Save the rest for the end. Cook, stirring occasionally, and add parsley.
For the appetizer you will need to cut up the mushrooms into very small pieces, so take out your trusty kitchen scissors. I love scissors in the kitchen, and it is what I use for parsley and basil. The mushrooms can be prepared a few days before and refrigerated in an air-tight container. Bring to room temperature.
Crostini:
In the meantime, and using the bread of your choice, cut the bread using the size or shape you wish. One slice of bread usually gives me 4 squares for example, or 5 small cookie cutter shapes. I like to play with shapes. Place on a baking sheet and toast on one side in a 350ºF degree oven for approximately 8 – 10 minutes. Please don’t burn them as they will go back in the oven to serve the crostini warm. These can be made prepared a couple of days before and placed in an air-tight container.
To assemble the crostini:
On the baking sheet turn over the bread. Spread each piece with approximately ¼ tsp. of pesto. You can make your own pesto or buy a good brand of pesto. Then place in the hot oven for approximately 5 minutes.
**Suggestions:
If you haven’t realized this as yet, this is great served as a side dish, or with pasta (ex., Farfalle or Rigatoni) or on a bed of rice. The flavors are lovely and depending on the mushrooms used go from subtle to intense, but always earthy. It can also be used to make a savory mushroom Clafloutis. However, there is no need to cut up the mushrooms.