MUSHROOM PESTO CROSTINI
Steps:
- Place the porcini mushrooms in a bowl of hot water; press to submerge. Let stand until the mushrooms are tender, about 15 minutes. Scoop out mushrooms, being carefully not to stir any dirt that may have sunk to the bottom of the water. Discard mushroom water.
- Combine the porcini mushrooms, button mushrooms, walnuts, garlic, and parsley in a food processor and pulse until coarsely chopped. With the machine running, gradually add 1/2 cup of the oil, blending just until the mushrooms are finely chopped.
- Transfer the mushroom mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste. If not using mushroom pesto right away, cover tightly with plastic wrap to prevent possible discoloration of mushrooms.
- Preheat a grill pan to medium-high heat. Arrange the bread slices on pan, cut-side down. Brush the remaining 1/4 cup of oil over the bread slices. Cook until pale golden and crisp, about 5 minutes.
- Alternatively, you can toast the bread in the oven. Preheat the oven to 375 degrees F. Arrange the bread slices on 2 heavy large baking sheet. Brush the remaining 1/4 cup of oil over the bread slices. Bake until pale golden and crisp, about 15 minutes.
- Spread the mushroom pesto over the crostini. Arrange the crostini on a platter and serve.
Nutrition Facts : Calories 179, Fat 6 grams, SaturatedFat 1 grams, Sodium 356 milligrams, Carbohydrate 24 grams, Fiber 1 grams, Protein 5 grams, Sugar 1 grams
CROSTINI WITH EGGPLANT PESTO
Categories Garlic Appetizer Broil Picnic Basil Pine Nut Eggplant Summer Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Peel eggplant, leaving a few narrow bands of skin intact. Cut eggplant crosswise into 1/2-inch-thick rounds. Place on large baking sheet; sprinkle lightly with salt. Let stand 30 minutes.
- Preheat broiler. Rinse eggplant; pat dry with paper towels. Brush large baking sheet with olive oil. Brush eggplant rounds generously on both sides with olive oil. Place on prepared sheet. Broil eggplant until tender and golden brown, watching closely to avoid burning, about 6 minutes per side. Cool.
- Finely grind pine nuts and garlic in processor. Add eggplant and process to coarse puree. Transfer mixture to small bowl. Stir in chopped basil, parsley and mint. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
- Place eggplant pesto in center of platter and surround with toasts, or spread toasts with eggplant pesto and arrange on platter. Garnish with basil leaves and serve.
EGGPLANT CROSTINI
Garlicky mashed eggplant is mixed with cheese and lemon juice for a tasty spread for grilled bread.
Provided by Food Network Kitchen
Time 2h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Place the eggplant and garlic on a baking sheet and roast until tender, about 45 minutes. Let cool. Halve the eggplants and scrape the flesh into a bowl; discard the peel.
- Squeeze the softened garlic cloves into the bowl. Stir in the ricotta, Parmesan, lemon zest, lemon juice and oregano. Season with salt and pepper. Spread on grilled bread and serve.
SIMPLE CROSTINI
Crostini are perfect spooned high with your pick of toppings.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 30m
Yield Makes 60
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
- Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.
Nutrition Facts : Calories 36 g, Fat 3 g, Protein 1 g
More about "crostini with eggplant pesto recipes"
EXTRA-CRISPY EGGPLANT CROSTINI RECIPE | THE KITCHN
From thekitchn.com
Cuisine Europe, ItalianTotal Time 1 hrCategory Appetizer, DinnerCalories 203 per serving
SUNDAY DINNER // RICOTTA AND CHERRY TOMATO CROSTINI, EGGPLANT …
From katieatthekitchendoor.com
Estimated Reading Time 7 mins
HOLIDAY CROSTINI - 8 DELICIOUS WAYS! | RECIPETIN EATS
From recipetineats.com
CLASSIC BASIL PESTO CROSTINI - COOKING CHAT
From cookingchatfood.com
CAPRESE PESTO CROSTINI - THREE OLIVES BRANCH
From threeolivesbranch.com
FRESH MOZZARELLA AND EGGPLANT CROSTINI WITH RED PESTO AND TRUFFLE
From urbani.com
PESTO CHEESE CROSTINI - FRAMED COOKS
From framedcooks.com
BASIL CILANTRO PESTO MASALA CROSTINI - ZHEELICIOUS - RECIPE
From zheelicious.com
EGGPLANT CAPONATA CROSTINI RECIPE - TASTING TABLE
From tastingtable.com
RICHARD BLAIS’ PENNE WITH EGGPLANT, PESTO AND FETA RECIPE
From people.com
WHIPPED RICOTTA CROSTINI (A.K.A THE EASIEST APPETIZER EVER)
From fromscratchfast.com
PESTO CROSTINI - COUNTRY HILL COTTAGE
From countryhillcottage.com
ROASTED VEGETABLE CROSTINI WITH HOMEMADE PESTO | FOODTALK
From foodtalkdaily.com
TOMATO CROSTINI WITH PESTO AND RICOTTA
From shekeepsalovelyhome.com
PESTO CROSTINI WITH PROSCIUTTO - A JOYFULLY MAD KITCHEN
From joyfullymad.com
CROSTINI WITH EGGPLANT PESTO – A DELICIOUS APPETIZER
From dailyrealfood.com
PESTO CROSTINI APPETIZER - LIZ BUSHONG
From lizbushong.com
EGGPLANT CROSTINI – JACOBSEN SALT CO.
From jacobsensalt.com
CROSTINI WITH PESTO RECIPE | EAT SMARTER USA
From eatsmarter.com
EGGPLANT CROSTINI RECIPE | MYRECIPES
From myrecipes.com
You'll also love