Mushrooms in pesto
5 tablespoons Parmesan cheese
2 tablespoons pine nuts
2 tablespoons olive oil
1 garlic clove
2.5 tablespoons olive oil
24 slices French bread
3 teaspoons balsamico vinegar
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© Janneke's Recipe pages - recipe mushrooms, sauces
How to prepare:
Make of basil, grated Parmesan cheese, pine nuts and olive a pesto (see pesto, 2nd recipe). Mix in a small bowl the squeezed garlic with 2 tablespoons olive oil and sprinkle both sides of the bread.
Toast the bread on both sides golden brown under a hot grill.
Heat the remaining 1/2 tablespoon olive oil in a large frying pan. Add the thinly sliced mushrooms and fry 3-4 minutes over medium heat. Drain, mix pesto and vinegar with the mushrooms and warm 1-2 minutes over low heat.
Preheat the oven to 200°C/395°F. Divide the mushroom mixture over the toasted bread and garnish with chopped or cut prosciutto.
Put the bread on a baking sheet and grill 6 minutes till the prosciutto is crispy.
First published: April 12, 2003, Netherlands
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