Ingredients for Wild Mushroom And Basil Pesto Bruschetta
- Wild Mushrooms
- Shallot
- Garlic Clove
- Flat Leaf Parsley
- Extra Virgin Olive Oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Asiago Cheese
- 1/2 cup basil pesto
- French Baguette
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How to Make Wild Mushroom And Basil Pesto Bruschetta
- Preheat oven to 375°F (190°C).
- In a large skillet, melt 2 tablespoons of butter over medium-high heat.
- Add 8 ounces of sliced wild mushrooms and sauté for 5-7 minutes, or until the liquid evaporates and mushrooms are tender.
- Add 2 finely chopped shallots and 2 cloves minced garlic. Sauté for 1 minute more.
- Stir in 1/4 cup chopped flat-leaf parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Remove from heat and set aside.
- Slice a baguette into 1-inch thick diagonal slices.
- Brush one side of each baguette slice with 2 tablespoons olive oil.
- Arrange baguette slices on a baking sheet and broil in the oven for 2-3 minutes, or until lightly golden brown.
- Spread each toasted baguette slice with 2 tablespoons of basil pesto.
- Top with the mushroom mixture.
- Sprinkle generously with 1/2 cup grated Parmesan cheese (or your preferred cheese).
- Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly, and the toppings are heated through.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
3g
Fat
7g
Carbs
14g
