MUSHROOM PESTO CROSTINI
- 36 slices of baguette bread (each slice ½ inch thick)
- ÂĽ cup olive oil
- 1½ cups Mushroom Pesto
Instructions:
Any good pesto is a great topping for toasted bread— also called crostini—but I’m especially partial to the mushroom version, which is mellower than the more herb-focused varieties.
- Preheat the Oven to 375 degrees F. Arrange the bread slices on two heavy, large baking sheets. Brush the slices with the oil, and bake until the crostini are pale golden and crisp, about 15 minutes. Spoon the mushroom pesto over the crostini and serve immediately.