BRUSCHETTA WITH PESTO- FLAVORED MUSHROOMS
MUSHROOMS TOSSED with pesto are an Italian classic, revisited here as a topping for Mediterranean- style grilled bread. This makes a lovely starter to an elegant meal.
- 1⁄2 cup olive oil
- 1 pound button mushrooms, trimmed and chopped
- 1 garlic clove, peeled and chopped
- 2 tablespoons good- quality commercial pesto
- 1⁄2 to 1 scant teaspoon hot pepper flakes
- Salt to taste
- 1 baguette, cut on the diagonal into 12 (1⁄2- inch- thick) slices
- 1⁄4 cup fi nely chopped fresh flat- leaf parsley
- Freshly ground black pepper to taste
Instructions:
- Heat the grill to medium.
- Heat 2 tablespoons of the olive oil in a large, heavy skillet over mediumhigh heat and sauté the mushrooms for 3 minutes. (If you have a heavy skillet with a heatproof handle, you can do this on the grill.) Add the garlic, stir, and continue sautéing for another 2 to 3 minutes, until most of the pan juices have evaporated. Remove from the heat and mix in the pesto, 2 tablespoons olive oil, the hot pepper fl akes, and salt. Set aside.
- Brush the bread on both sides with the remaining olive oil and grill for about 2 minutes per side. Remove. Spoon a little of the mushroom mixture over each slice of bread, sprinkle with parsley and pepper, and serve.