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Mushroom Pesto Toasts with Fontina Cheese

October 8, 2018 by Edyta 11 Comments

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Edyta
Author at Eating European
Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes
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Latest posts by Edyta (see all)
  • Borscht (Barszcz Czerwony) – Authentic Polish Recipe - December 19, 2022
  • Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) - December 8, 2022
  • Mushroom Pierogi “Uszka” for Borscht - December 3, 2022

These Mushroom Pesto Toasts with Fontina Cheese are very unique and sophisticated and a huge crowd pleaser. Wild porcini mushrooms combined with fresh sauteed crimini mushrooms, roasted garlic, walnuts, parsley, and pecorino cheese make for an irresistible pesto! Place it on pieces of French bread, top it with Fontina, toast them, serve and watch the crowd.ย 

If you like porcini mushrooms you may also want to check my famous Creamy Wild Mushroom Sauce. It’s amazing!

This post was originally published on May 29, 2014, and since then was updated to provide additional information.

This post may contain affiliate links. You can read my disclosure policy HERE.

Mushroom pesto toast with fontina cheese and parsley on a baking sheet.

Mushroom Pesto Toasts – Wonderful Appetizer to Please the Crowd

These Mushroom Pesto Toasts were inspired by the dish that I once saw on Food Network:ย Grilled French Bread Pizza with Mushroom Pesto and Fontina Cheeseย Iย  where Bobby Flay was making it on the outdoor grill. I made these Mushroom Peto Toasts for some houseย guests in the middle of a brutal New Yorkย winter.

Given the frigid temps, obviously, thisย means no outside grill. Insteadย of grilling I decided to sautee my mushrooms in a pan, and use the oven to bake my toasts. Let me tell you my version of these mushroom pesto toasts came out so delicious that my guests and I were in heaven.

The richness of the pesto, with a hint of Pecorino Romano – with its smooth texture – and then the gooey fontina…..mmmm….it created a happy dance in my mouth. My guests totally favored these over any other dishes that I’d made that day and they couldnโ€™t get enough.

So if you’re looking for a crowd-pleasing appetizer, look no further. Make these amazing Mushroom Pesto Toasts with Fontina Cheese and you will see how pleased your crowd will be.:)

Toasts with Mushroom Pesto and Fontina Cheese on a baking sheet.

What Ingredients Are Needed for Mushroom Pesto Toasts

Here’s your grocery list for making these awesome Mushroom Pesto Toasts:

  • Dry porcini mushrooms;
  • Crimini mushrooms
  • Garlic
  • Walnuts
  • Pecorino Cheese
  • Parsley
  • Fresh Thyme
  • Fontina Cheese
  • Extra Virgin Olive Oil
  • French bread

See the printable recipe below for exact measurements, instructions and easy steps to follow.

Mushroom pesto toasts with cheese and parsley on baking sheet

Other Mushroom Recipes to Try

  • Mushroom Pork Chops with Garlic and Butter
  • Pork Chops in White Wine Cream Sauce with Mushrooms
  • Hungarian Mushroom Soup
  • Chicken Chasseur (French Hunter’s Chicken)
  • Wild Mushroom Risotto with Bacon and Leeks
  • Mushroom Veggie Burger with Black Beans
  • Open Face Mushroom and Cheese Sandwichย 

Other Pesto Recipes:

  • Lemon Basil Pesto Sauce
  • Burrata Pasta with Pesto
  • Pizzette with Roasted Peppers Pesto and Garlic Shrimp
  • Instant Pot Bean Soup with Spinach and Pesto
Mushroom pesto toast

Mushroom Pesto Toasts with Fontina Cheese

These Mushroom Pesto Toasts with Fontina Cheese are very unique and sophisticated and a huge crowd pleaser. Wild porcini mushrooms combined with fresh sauteed crimini mushrooms, roasted garlic, walnuts, parsley, and pecorino cheese make for an irresistible pesto! Place it on pieces of French bread, top it with Fontina, toast them, serve and watch the crowd. 
5 from 5 votes
Print Pin Rate
Course: Appetizer
Cuisine: European
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 10
Calories: 439kcal
Author: Edyta

Ingredients

  • 1 ounce Dried porcini mushrooms
  • 1 pound Cremini mushrooms Stems removed, cut into pieces
  • 2 tablespoons Light Olive oil or Canola Oil
  • 1 head Garlic
  • ยผ cup Walnuts Toasted
  • ยผ cup Italian parsley flat leaf
  • 2 tablespoons Fresh thyme leaves
  • ยพ cup Extra Virgin Olive Oil
  • ยผ cup Pecorino Romano + 2 tablespoon
  • 1 loaf French Bread about 24 inches long
  • 2 1/2 cups Fontina cheese Grated
  • Salt and freshly ground black pepper

Instructions

Roasted Garlic:

  • Preheat oven to 400 degrees F;
  • Slice off the top of the garlic to expose cloves inside;
  • Place the head on a piece of foil;
  • Drizzle with olive oil;
  • Roast about 30 minutes until cloves are lightly brown and squeezable.

Pesto:

  • Place dried porcini mushrooms in a pot of hot water and let it cook on low heat for about 20 minutes.
  • Carefully remove porcini mushrooms from the pot with a slotted spoon, paying attention to not stir the water as there may be dirt at the bottom of the pot. Place them in the bowl of your food processor. You may add a few tablespoons of cooking water as well.
  • In a large skillet, heat up 2 tablespoons of cooking oil. Add cut up cremini mushrooms and do not move them for about 5 minutes. Do not add any salt at this time as you don't want the mushrooms to release water.
  • After 5 minutes, stir the mushrooms and add salt and pepper. Let it cook for about another 5 minutes.
  • Add mushrooms, roasted garlic pulp, toasted walnuts, parsley, and thyme into a food processor and process until finely chopped.
  • While the food processor is running slowly add extra virgin olive oil until smooth.
  • Add ยผ cup of Pecorino Romano cheese and pulse to incorporate.
  • Season with salt and pepper.

Assemble and bake:

  • Preheat the oven to 400 degrees F;
  • Half the bread in the middle and then slice into about 2-inch pieces. Add mushroom pesto, fontina cheese and remaining 2 tablespoons of Pecorino cheese on the top of each toast;
  • Spray baking sheet with non-stick cooking spray;
  • Place the bread on a baking sheet;
  • Bake in preheated oven for 10-15 minutes, until the cheese, has melted;
  • Sprinkle with fresh Italian parsley;
  • Severe immediately. Enjoy!

Notes

Recipe adapted from Bobby Flay.
ย 
ย 

Nutrition

Calories: 439kcal | Carbohydrates: 28g | Protein: 16g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 503mg | Potassium: 351mg | Fiber: 2g | Sugar: 2g | Vitamin A: 380IU | Vitamin C: 3.2mg | Calcium: 247mg | Iron: 2.3mg
Tried this recipe?Show me @eatingeuropean or tag #eatingeuropean!

Read about the author Edyta here or follow Eating European on social media: Facebook, Instagram, Pinterest, and Twitter.

Related posts:

Burrata Pasta With Lemon Basil Pesto
Polish Meatballs (aka Kotlety Mielone)
Baked Eggs with Tomatoes and Feta Cheese
Lentils Stuffed Acorn Squash with Apples & Cranberries

Filed Under: Appetizers, Ethnic Recipes, European Recipes, Healthy, Lunch, Mediterranean, Sandwich, Vegetarian

Previous Post: « Melitzanosalata (Greek Eggplant Dip)
Next Post: Best Green Salad Recipe »

Reader Interactions

Comments

  1. Sabrina

    February 7, 2019 at 4:02 pm

    5 stars
    This sounds so good I might just make a meal out of it and not share, haha! Yum!

    Reply
    • Edyta

      February 7, 2019 at 10:09 pm

      Thank you so much Sabrina ๐Ÿ™‚

      Reply
  2. Tisha

    February 7, 2019 at 4:41 pm

    5 stars
    These make such a great appetizer for any occasion!!!

    Reply
    • Edyta

      February 7, 2019 at 10:09 pm

      That is true ๐Ÿ™‚

      Reply
  3. Bintu | Recipes From A Pantry

    February 7, 2019 at 4:55 pm

    5 stars
    What a fantastic appetizer idea. They look delicious and the perfect bite sized treat

    Reply
    • Edyta

      February 7, 2019 at 10:09 pm

      Thank you Bintu ๐Ÿ™‚

      Reply
  4. The Panicked Foodie

    February 7, 2019 at 4:56 pm

    5 stars
    These look like a great appetizer! Very healthy and light!

    Reply
    • Edyta

      February 7, 2019 at 10:08 pm

      They’re super delicious ๐Ÿ™‚

      Reply
  5. Chantal

    February 7, 2019 at 7:02 pm

    Mushroom appetizer for a crowd of one! lol, I love mushrooms, and wouldn’t wanna share these

    Reply
    • Edyta

      February 7, 2019 at 10:08 pm

      I hear you Chantal ๐Ÿ™‚

      Reply
  6. Emmeline

    February 8, 2019 at 2:32 am

    This looks 100% like my kind of dish. I’ve never heard of Fontina cheese before though (hey Sweden…) – but it says Pecorino in the description so I guess I can use any Pecorino cheese?

    Reply

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Hi, I'm Edyta. Iโ€™m a recipe developer, photographer, and writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I consider myself a home chef with a cultivated passion for amazing food.
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Hi, I'm Edyta. Iโ€™m a recipe developer, photographer, and writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I consider myself a home chef with a cultivated passion for amazing food.
Iโ€™m also a reformed New York State attorney, who practiced for several years only to thereafter decide that this was my real passion. Maybe one day I decided to step back to the courtroom, but in the meantime Iโ€™m enjoying spending my time with my kids, my husband, my kitchen and YOU! Read Moreโ€ฆ

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