Crostini With Mushrooms in Basil Pesto Appetizer recipe.
Crostini is a super appetizer and easy to make. Here is yet another Crostini appetizer recipe that your guests will absolutely love
Crostini With Mushrooms in Basil Pesto
This crostini appetizer does take a little preparation but once finished you got a super delicious appetizer that your guests will absolutely love.
The pesto can be made in advance so all you need to do is the mushrooms as described below in the directions.
The appetizer can easily be used as a light starter as well. Enough talk lets make some finger food, shall we?
25g of fresh basil leaves
30g grated parmesan
2 tablespoons roasted pine nuts
2 tablespoons of olive oil
1 small clove of crushed garlic
2 ½ tablespoon olive oil
24 slices of Ciabatta bread 1 cm slices
500g small mushrooms
3 tablespoons balsamic vinegar
80g of parma ham in thin slices
Blend basil leaves parmesan and pine nuts in a food processor. Add olive oil slowly while the food processor is running until you have a nice even pesto. Season with salt and pepper.
Mix garlic with 2 tablespoons of olive oil in a small bowl. Add the oils mixture on both sides of the crostinis and bake in the oven until golden brown.
Heat the rest of the oil mixture on a frying pan. Add the mushrooms in the frying pan and fry the mushrooms at medium heat 3-4 minutes. Pour if necessary liquid from the mushrooms. Add pesto and balsamico and fry at low heat for another 1-2 minutes.
Preheat the oven to 200 °Celsius (392 °Fahrenheit). Add the mushrooms to the crostinis. Top each crostini with parma ham as shown in the picture. Bake the crostini for 6 minutes or until the parma ham is crisp. Serve straight away.