BreadBreadsMushroomPestoPizza & PaniniStartersThyme

Grilled Vegetable Pesto Crostini with mushroom & thyme

Prep Time: 30 mins
Cooking Time: 20 mins
20 people

Used in this recipe

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

Thinly slice the baguette. Heat the oven to 200°C.
Pour a generous glug of Filippo Berio Extra Virgin Olive Oil into pan and dip slices on both sides so they are lightly covered.
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.
Fry up the mushrooms in the Filippo Berio Extra Virgin Olive Oil.
Finely chop the thyme and mix in with the mushrooms.
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.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.