Build your own pesto mushroom crostini appetizer bar✨ . For the Crostini:▪️1 Baguette▪️Olive Oil▪️Italian Seasoning▪️ . For the Mushrooms:▪️1 Tbsp Butter▪️8 oz. Baby Bella Mushrooms, sliced then roughly chopped▪️2 Cloves Garlic▪️ . For the Pesto:▪️1 Cup Fresh Basil, leaves only▪️1 Tbsp Pine Nuts▪️1 Large Garlic Clove▪️1/4 Cup Olive Oil▪️1/4 Cup Grated Parmesan▪️1 tsp Lemon Juice▪️1/4 tsp Salt▪️ . For the Parsley Topping:▪️2 Tbsp Parsley, minced▪️1 Clove Garlic, minced▪️Zest of 1 Lemon▪️1 Tbsp Toasted Pine Nuts▪️ . 🌱Vegan Modification: Sub in olive oil for butter and nutritional yeast for parmesan . 1️⃣ First make the crostini: Slice a baguette into thin pieces and drizzle both sides with olive oil and sprinkle with Italian seasoning; bake at 375° for 8-10 minutes or until crispy and set aside 2️⃣ Sauté the garlic in butter over medium high heat until fragrant; add the mushrooms and season with salt and pepper; sauté 4-5 minutes until tender and then set aside 3️⃣ Blend together all ingredients for the pesto and set aside 4️⃣ Mix together the ingredients for the parsley topping and set aside 5️⃣ Transfer the mushrooms, pesto and crostini into little serving bowls with the crostini on the side if you'd like to do "build your own" style (which prevents the crostini from getting soggy) 6️⃣ Eat the crostini with pesto on the bottom, then mushrooms, then parsley mix on top - enjoy! . ⏲ 40 minute prep time + 20 minute cook time
