Grilled Vegetable Pesto Crostini with mushroom & thyme

Serves: Makes 20 crostini Preparation time: 30 minutes Cooking time: 20 minutes

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Ingredients

Crostini

  • 1 baguette (1-2 days old)
  • 25ml Filippo Berio Extra Virgin Olive Oil

Topping

  • Filippo Berio Grilled Vegetable Pesto
  • Filippo Berio Extra Virgin Olive Oil
  • 10 chestnut mushrooms (thinly sliced)
  • A small bunch of thyme

Method

  1. Thinly slice the baguette. Heat the oven to 200°C.
  2. Pour a generous glug of Filippo Berio Extra Virgin Olive Oil into pan and dip slices on both sides so they are lightly covered.
  3. Bake for 10 minutes, they should be golden. If they need an extra 5 minutes then turn them first before cooking an extra 5 minutes. Cool on wire rack.
  4. Fry up the mushrooms in the Filippo Berio Extra Virgin Olive Oil.
  5. Finely chop the thyme and mix in with the mushrooms.
  6. Spread the crostini bases with the pesto, top with a few slices of mushroom and thyme and drizzle with Filippo Berio Extra Virgin Olive Oil.

Cook with:

Grilled Vegetable Pesto

This delicious recipe combines grilled peppers, aubergines, courgettes and aromatic herbs to add a Mediterranean touch to your favourite dishes. It's perfect stirred into pasta, spread on bruschetta or mixed into roast vegetables and salads.

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