PESTO BRUSCHETTA
My daughter came up with this recipe and I'm asked for a copy of it every time I make it. It's easy to switch up the flavor by using different types of pesto. -Shirley Dickstein, Parma, Idaho
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 29 appetizers.
Number Of Ingredients 4
Steps:
- Arrange bread slices on an ungreased baking sheet. Spread with pesto; top with tomatoes and cheese. Broil 4 in. from the heat for 3-5 minutes or until edges are lightly browned.
Nutrition Facts : Calories 93 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 196mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
CREAMY MUSHROOM BRUSCHETTA
Mushrooms-button, portobello and shiitake-plus a lovely blend of herbs make a hearty, flavorful topping for bruschetta. -Amy Chase, Vanderhoof, British Columbia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 28 appetizers.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the mushrooms and onion in oil for 6-7 minutes or until mushrooms are browned. Stir in the cream, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally. , Meanwhile, place baguette slices on ungreased baking sheets. Broil 4-6 in. from the heat for 1 to 1-1/2 minutes on each side or until toasted. Rub garlic over toasts; discard garlic., Stir the basil, parsley and thyme into mushroom mixture; heat through. Spoon about 1 tablespoon onto each toast. Serve immediately.
Nutrition Facts : Calories 94 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 104mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
WILD MUSHROOM BRUSCHETTA
This bruschetta is made with chanterelle, porcini, and oyster mushrooms for a mix that's a blend of textures and flavors.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 20
Number Of Ingredients 8
Steps:
- Heat a grill or grill pan or preheat oven to 350 degrees. Brush the mushrooms free of grit, and cut into 1-inch pieces. Melt 2 tablespoons butter in a medium saute pan over medium heat. Mince 1 garlic clove, and add one-third to pan. Add mushrooms and 1/4 teaspoon salt, and season with pepper. Cook, shaking pan, until mushrooms are golden and starting to release their juice.
- Add 1/3 cup wine; deglaze pan, scraping up any brown bits from the bottom with a wooden spoon. The mushrooms should be tender but not mushy. Transfer to a large bowl; season with more salt and pepper, as desired. Repeat process with remaining two types of mushrooms and remaining butter, garlic, wine, and salt, seasoning each batch with pepper.
- Place bread on grill or on a baking sheet in the oven; toast until golden on both sides, turning once. Transfer to a serving platter. Lightly brush one side of each with oil, and rub one side with remaining garlic clove. To serve, spoon mushroom mixture over bread.
PESTO BRUSCHETTA ON GARLIC CROSTINI
Provided by Kelsey Nixon
Time 18m
Yield serves 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Make Pesto: Combine basil, garlic, Parmesan, Pecorino, and pine nuts in food processor or blender. Slowly drizzle in extra virgin olive oil until fully incorporated. Season with kosher salt and cracked black pepper. Arrange bread on rimmed baking sheet. Brush with olive oil and rub with cut side of garlic. Bake until beginning to crisp, about 8 minutes.
- While bread crisps, make pesto and halve cherry tomatoes lengthwise. Top crostini with pesto spread, fresh mozzarella and grape tomato slice.
WILD MUSHROOM BRUSCHETTA
Steps:
- In skillet heat olive oil. Cook garlic and onion until golden. Add mushrooms, thyme, basil, salt and pepper. Add a splash of vinegar. Cook until mushrooms begin to wilt. Cut baguette into 1/2 '' slices and toast. Top baguette with mushrooms and serve.
WILD MUSHROOM AND BASIL PESTO BRUSCHETTA
These 2-bite flavor packed morsels are my most frequently requested appetizers . Everything can be prepared ahead of time up to broiling and baking in the oven. Looking forward to your imput !
Provided by CHILI SPICE
Categories Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a frying pan heat butter over medium/high heat. Add mushrooms and saute (stirring frequently to prevent burning) until liquid evaporates (about 3-5 min.). Add shallots and garlic, saute for 1 more minute. Add flat-leaf parsley, salt and pepper to taste. Remove from heat.
- Slice baguette on 1 inch diagonals.
- Brush one side with olive oil. Place slices on a baking sheet(oil side up) and broil in oven until LIGHTLY golden brown (this happens quickly so don't walk away).
- Remove from oven and spread each slice with basil pesto and topped with mushroom mixture. Last but not least sprinkle with cheese. Return to a preheated 375 degree F. oven. Bake until cheese is melted and center toppings are hot (about 2-5 minutes).
- Serve Hot.
Nutrition Facts : Calories 293.1, Fat 9.4, SaturatedFat 1.4, Sodium 562.1, Carbohydrate 44.8, Fiber 5.1, Sugar 0.9, Protein 8.7
More about "wild mushroom and basil pesto bruschetta recipes"
WILD MUSHROOM BRUSCHETTA WITH FETA AND PESTO
From deliciousmagazine.co.uk
5/5 (4)Total Time 30 minsServings 4Calories 583 per serving
- Heat the grill to high. First make the pesto: in a mini processor or food processor, whizz the herbs, hazelnuts, parmesan (or alternative) and lemon zest until finely chopped. Drizzle in the olive oil, followed by the lemon juice, then whizz again until thick and emulsified. Season with salt and pepper to taste, then set aside (alternatively, you can finely chop the herbs and nuts, pound to a paste in a pestle and mortar, then mix in the remaining ingredients).
- Heat the butter and light olive oil in a frying pan over a medium heat. Add most of the rosemary, then the mushrooms in batches; fry until tender and golden, season with salt and pepper, then set aside.
- Brush the slices of bread with a little extra-virgin olive oil, then toast under the grill for a couple of minutes. Rub half a garlic clove over each toast, then divide among 4 plates. Spoon the fried mushrooms onto the toast, crumble over the feta, drizzle with pesto and garnish with the rest of the rosemary.
MUSHROOM PESTO PASTA - THE LAST FOOD BLOG
From thelastfoodblog.com
WILD MUSHROOM BRUSCHETTA RECIPE | MYRECIPES
From myrecipes.com
BRUSCHETTA WITH PESTO RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
EASY PESTO BRUSCHETTA APPETIZER RECIPE
From yellowblissroad.com
4.7/5 (6)Total Time 22 minsCategory AppetizerPublished Sep 14, 2020
WILD MUSHROOMS | BETTER HOMES & GARDENS
From bhg.com
MUSHROOM LASAGNE – THE IRISH TIMES
From irishtimes.com
WILD GARLIC RAVIOLI, PRIMAVERA VEG AND BRUSCHETTA RECIPE
From bbc.co.uk
WILD MUSHROOM RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BRUSCHETTA WITH BASIL PESTO | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
26 BEST WILD MUSHROOM RECIPES - HOW TO COOK WILD MUSHROOMS
From parade.com
RECIPE: BASIL PESTO BRUSCHETTA | ENZO'S TABLE
From enzostable.com
WILD MUSHROOM AGNOLOTTI IN BASIL PESTO BUTTER
From italianbellavita.com
WILD MUSHROOM BRUSCHETTA RECIPE - WOMAN AND HOME
From womanandhome.com
BRUSCHETTA WITH BROWN MUSHROOMS, PEPPERS AND CORIANDER PESTO
From aninas-recipes.com
WILD MUSHROOM BRUSCHETTA WITH FETA AND PESTO RECIPE - EAT YOUR …
From eatyourbooks.com
#30-minutes-or-less #time-to-make #course #preparation #appetizers #breads #easy #vegetarian #dietary
You'll also love