WILD MUSHROOM AND BASIL PESTO BRUSCHETTA

Wild Mushroom and Basil Pesto Bruschetta image

Provided by CHILI SPICE

Categories Breads

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

3 cups wild mushrooms (chanterelle, shitake, oyster, button mushrooms can be used as a filler if some others are not availa)
1 shallot, finely chopped
1 garlic clove, crushed
1 tablespoon flat leaf parsley, chopped
3 tablespoons extra virgin olive oil
1/4 teaspoon salt (adjust to your liking)
1/8 teaspoon pepper (adjust to your liking)
1/4 cup asiago cheese or 1/4 cup parmesan cheese, finely grated
1/2 cup basil pesto (your favorite homemade recipe or jarred)
1 French baguette

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