Mushrooms in pesto

(24 pcs)

Go to all recipes for: Mushrooms, Sauces and herb butter 

Ingredients:

25 gr fresh basil

5 tablespoons Parmesan cheese

2 tablespoons pine nuts

2 tablespoons olive oil

1 garlic clove

2.5 tablespoons olive oil

24 slices French bread

500 gr mushrooms

3 teaspoons balsamico vinegar

75 gr prosciutto or dried ham

extra:

oven

Preparation:

© Janneke's Recipe pages - recipe mushrooms, sauces

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.