Mushroom pesto toast

Mushroom Pesto Toasts with Fontina Cheese

Course: Appetizer
Cuisine: European
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 10
Calories: 439kcal
Author: Edyta
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. 
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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
  • ¼ cup Walnuts Toasted
  • ¼ cup Italian parsley flat leaf
  • 2 tablespoons Fresh thyme leaves
  • ¾ cup Extra Virgin Olive Oil
  • ¼ 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 ¼ 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.
 
 

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