Portabella Pesto Crostini
Yields 20 to 24 servings
1 large loaf fresh baguette
4 oz. Spanish Manchego cheese, shredded
¼ c. olive oil
Pesto:
1 bunch of flat-leaf parsley
1 large portabella mushroom cap
2 oz. pine nuts
6 cloves of garlic
3 tsp. dried basil
¼ tsp. kosher salt
¼ tsp. fresh ground pepper
¼ c. olive oil
¼ c. grated parmesan cheese of your preference
ZZZZZ
Preheat oven to 375°F. Cut fresh baguette into 1 ½ inch thick slices on an angle. Using a paintbrush, paint olive oil on both sides of bread and arrange on a heavy baking sheet. Place in oven, turning as each side browns, then remove from oven. Place all the above pesto ingredients into a food processor except olive oil. Pulse until it is a semi-thick spread, turn to high, and slowly drizzle olive oil into the paste, just until combined. Remove. Spread pesto evenly on each slice. Top off each slice with shredded Manchego cheese. Place under broiler until cheese is bubbly (about one minute), then serve.
There is not a physically challenged method to this recipe. If you have trouble cutting the bread, pierce it with a carving or dinner fork for stability. Slice using a serrated bread knife and slice at a slight angle. If you find you are unable to cut the bread yourself, just ask your grocer in the bakery department or your local bakery to do so. If you purchased it from the bakery, they will be more than happy to comply. This makes for a wonderful appetizer or great as the bread with any Italian meal.
